This article is about the food. For other uses, see Fufu (disambiguation) and Foo-foo.
"Akpu" redirects here. For the town, see Akpujiogu.
Fufu
Alternative names
Fufuo; foufou; foofoo; foutou; sakora; sakoro; couscous de Cameroun
Type
sticky dough
Place of origin
West and Central Africa
Main ingredients
Usually cassava
alternative additives are plantains and cocoyams
Food energy (per 100 g serving)
267 kcal (1118 kJ)
Nutritional value (per 100 g serving)
Protein
2 g
Fat
15 g
Carbohydrate
84 g
Similar dishes
Chikwangue; nsima; pap; sadza; ugali
Media: Fufu
Fufu (or fufuo, foofoo, foufou/ˈfuˌfu/foo-foolistenⓘ) is a pounded meal found in West African cuisine.[1][2] It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles, where African culinary influence is high.[3]
Although the original ingredient for fufu is boiled cassava, plantains, and cocoyam, yams (Ghana), it is also made in different ways in other West African countries. In Ghana, Ivory Coast and Liberia, they use the method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adjusted to personal preference, and it is eaten with broth-like soups. In Nigeria, fufu (akpu) is made solely from fermented cassava giving it its unique thickness compared to that found in other west African countries. It is eaten with a variety of soups with vegetables and lots of beef and fish.[4] In recent years other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. This is common for those in the diaspora or families that live in urban cities. Families in rural areas with access to farmland still maintain the original recipe of using cassava. Fufu is traditionally eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.[5]
^Ukegbu, Kavachi Michelle (2021). The art of fufu : a guide to the culture and flavors of a West African tradition. Grubido. Austin, Texas. ISBN 978-1-62634-596-6. OCLC 1241244901.{{cite book}}: CS1 maint: location missing publisher (link)
^"5 Popular Swallows Eaten By Ghanaians". Modern Ghana. Retrieved 2022-05-03.
^Victoria, Akinola (2022-04-24). "5 Nigerian meals that have similar versions across African countries". Pulse Nigeria. Retrieved 2022-05-03.
^Nweke, Felix I. "THE CASSAVA TRANSFORMATION IN AFRICA". United Nations. Retrieved 10 June 2014.
^"What is Fufu, the West African Delicacy?". www.finedininglovers.com. Retrieved 2022-09-17.
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