Description
Fufu is a dough made from boiled and pounded cassava. They are first boiled and then pounded in a wooden mortar and pestle until they're smooth and sticky like dough. The pounding process, which typically involves a mortar and pestle, can be laborious. When the process is finished, fufu is scooped in balls and often dipped into sauces or eaten with stews of meat, fish, or vegetables like banga, efo, egu, ewesu, gbegiri and much more. The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor . This starchy side dish is an important accompaniment to various stews and sauce-based dishes, and it's regularly eaten throughout West and Central Africa. It's customary to eat fufu with clean hands as this is finger food in the truest sense of the term.
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