Published on : 24-05-2021
The sheer joy of eating fufu is hard to match. This delicious West African staple comes in countless variations, tastes, and textures that work with a wide variety of regional flavors.
Fufu is a spongy dough recipe made with the goodness of veggies; Prepared by boiling or pounding starch-rich veggies that are rolled into a small shaped ball and then flattened from one side. This dish is often dipped into sauces or eaten with stews of meat, fish, or vegetables. The soft, spicy, and mushy delight is a staple in countries like Ghana, Nigeria, and Sierra Leone. However, every region has a unique way of preparing and serving this dish.
FuFu goes by different names in different countries. Here are some versions of FuFu from various countries and the food items used,
Cassava is one of the primary starches used to make fufu. It is eaten in Liberia, Sierra Leone, Côte D' Ivoire, Nigeria, Ghana, Togo and Benin, and several Caribbean countries. This fufu is made of fermented cassava and can be eaten with any stew of choice: peanut-based stew, egusi, okra, tomato stew, whichever your heart desires. It is scrumptious either way.
This fufu, widely known in Nigeria as eba, is made of dried and grated cassava (garri) which gives it a grainier texture than regular cassava fufu. It is eaten across Nigeria, Ghana, Cameroon, Togo, Benin, Sierra Leone, and more, and it pairs well with most stews such as okra soup, tomato stew, and egusi.
This popular fufu is made of yams, pounded down into flour, and then cooked on a stove with hot water. Cooking pounded yam down to a smooth, mashed potato-like texture requires some arm strength but it's worth it in the end. This fufu tastes excellent with a side of vegetable or peanut stew.
Known as kokonte in Ghana and amala in Nigeria, this fufu is made of black yam or cassava flour. In Ghana, Togo, and Equatorial Guinea, black yam or cassava fufu is often eaten with groundnut or palm oil soup. It's popularly eaten with ewedu (corchorus leaf) stew by Yoruba people in Southern Nigeria and with edikaikong (green leaf soup) by the Efik people of Cross River State, as well as with bush mango (ogbono) soup.
This fufu is made of durum wheat, the same used in pasta and couscous, and pairs well with simple okra or red tomato stew.
This East and Southern African staple, commonly known as ugali in Kenya and Tanzania, posho in Uganda, nshima in Malawi and Zambia, sadza in Zimbabwe, and pap in South Africa, is made from cornmeal or millet flour. Its thick texture is similar to porridge and allows for it to be cut into pieces and eaten with various stews, vegetable beans, Sakuma wiki (spiced collared greens), and other relishes.
Plantain fufu is a lighter alternative to yam and cassava-based starches. It is made with blended green plantain that thickens when stirred over a stove. A variation of plantain fufu, known as matoke is widely eaten in Uganda. This fufu pairs well with peanut soup, palm oil soup, leafy vegetable stew, and tomato stew.
This alternative fufu recipe consists of blended oats cooked in boiling water and formed into a hardened paste. This type of fufu, tends to be slightly drier, so pair with a side of saucy, leafy green stew for best results.
Largely known as banku, this Ghanaian fufu is made of corn and cassava dough cooked with salt and formed into a white paste. Enjoy banku with shito and fried fish or okra soup.
This rice-based fufu, known as Tuwo Shinkafa in Northern Nigeria, is a sticky, mashed rice dish, shaped into balls and eaten with—you guessed it—stew, any will do.
Want to give this traditional Ghanaian meal a try? Order it from African Dishout today!