Ghana cuisine: the making of fufu

Debrah Ameyaw, VoicesofAfrica mobile reporter in Accra, Ghana (22 October 2008) Fufu is a common staple food across West Africa and some parts of Central Africa. There are variations in the preparation methods from region to region. In Ghana, fufu is mostly made from boiled cassava and plantain although it can also be prepared pounding cocoyam or yam.
In preparing traditional fufu, the cassava and plantain are peeled and boiled together till they are well cooked. The cooked cassava and plantain are allowed to cool for a while before pounding with a large stick (pestle) and bowl (mortar). They are pounded separated into starchy components and later pounded together.

When the preferred level of softness is attained, the fufu is skilfully collected into a ball with the help of water and then served into a bowl or a traditional bowl known as ‘Asanka’. A ball of fufu is eaten with light (tomato) soup, palm nut soup, groundnut (peanut) soup or other types of soups with vegetables such as Kontomire (cocoyam leaves).

Soups are often made with different kinds of meat and fish, fresh or smoked. Currently fufu powder/flour is available on the Ghanaian market. The powder/flour can be mixed with hot water to obtain the final product hence eliminating the arduous task of pounding it in a mortar and pestle.

However, most Ghanaian prefer the traditional method because the feel that the processed form doesn’t have the same consistency and taste as the traditional fufu.