Fufu!

What makes fufu such a treat – its great taste, or the labor-intensive process needed to fix it? Fufu is a delicacy in this region, and is generally reserved for special occasions. Let me walk you through how to make some for your next party.

Step 1 – Cook up cassava and plantain (separately) until soft; cut into small chunks.


Step 2 – Starting with one of these ingredients, put pieces into a mortar one by one while a friend pounds the pestle. S/he (yes, plenty of men do this part) will pound the food in a slow rhythm so that you have time between the downstrokes to drop in new pieces or fold over the sticky mass so it will be well kneaded. Keep your hand wet so that the food sticks to itself, not to you. Repeat with the other ingredient. If you are preparing for a large party, you may need to perform Step 2 a few times with each ingredient so that you end up with several globs (like my technical terminology?).

Step 3 – Put one glob of each ingredient in the mortar; your friend will pound these together as you mix them by hand between the downstrokes. Again, keep your hand wet; be sure to take out any fibrous pieces that you feel as you work the dough.

Step 4 – Separate the resulting fufu into single servings; ladle stew into each bowl and enjoy!

Note: fufu is extremely filling! Take a small first serving and see whether you’re still hungry before you go back for seconds.