I want to serve up a little bit of Ghanaian cuisine and today I’ll start with arguably the most popular—fufu. I mentioned earlier that fufu essentially is an eating utensil that you eat. It’s used as a vehicle to get whatever you are eating with the fufu into your mouth.
Preparation: Fufu is made with cassava and either plantain in southern Ghana (where I am) or yam in northern Ghana. Cassava is a flavorless starchy root that is fairly abundant in parts of Africa. First, the cassava and plantain are boiled. Then they are pounded together using an oversized mortar and pestle. Typically, one person stands and pounds, while the other sits and mixes the fufu while the pestle is in the air. The result is a large sticky ball with a dough-like consistency.
Eating: Fufu is usually served with a light soup and some short of meat, such as fish, beef, goat, or grasscutter (deserves a blog post on its own). Fufu is made to eat with your hands. My method is to grab a chunk, mold the chunk so it’s spoon-shaped, and scoop-up some soup. Now the hard part. Once it’s in your mouth don’t chew, only swallow. Chewing will cause the fufu is expand, making any attempt to swallow futile. As always, practice makes perfect.
Final Thoughts: During my first week in Ghana I was scared of fufu and you most likely would be too. However, after eating it for the past few months it has gown to be one of my favorite foods.