Fufu, (variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste or porridge usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the Moroccan dish couscous.
In Western Africa, fufu is usually made from cassava, yams, and sometimes combined with cocoyam, plantains, or maize. In Ghana, fufu is mostly made from boiled cassava and unripe plantain beaten together, as well as from cocoyam, and yam. Currently, these products have been made into powder/flour and can be mixed with hot water to obtain the final product hence eliminating the arduous task of beating it in a mortar with a pestle. In Central Africa, fufu is often made from cassava, as is the Liberian dumboy. Fufu can also be made from semolina, rice, or even instan
PHOTO COURTESY OF: Sergio Berio