Fufu recipes are eaten with the various Nigerian soup recipes. It is derived by mashing starchy foods or mixing the processed starchy foods in hot water. It is a generic name for food you swallow during the eating process. Fu-fu recipes are generally tasteless on their own so they rely on the richness of the soups to make the meal delicious.
We eat the recipes by dipping them in some kind of sauce. To eat a fufu recipe: get a small quantity with your hand, roll it into a small ball and dip in into the sauce, soup or stew and swallow. Chewing a fu-fu meal (except Agidi) is a no-no. That’s for kids that do not know how to swallow it yet. 🙂
Fu-fu (variants of the name include foofoo, foufou, foutou) is a staple food of West and Central Africa. It is made by boiling starchy vegetables like cassava, yams or plantains and then pounding them into a dough-like consistency. Fu-fu is eaten by taking a small ball of it in one’s fingers and then dipping into an accompanying soup or sauce. In the French-speaking regions of Cameroon, fu-fu is sometimes called couscous (couscous de Cameroun), not to be confused with the North African dish couscous.
In Ghana, before cassava was introduced, fufu was made with yams. In some situation it is made with plantain or cocoyam. In Nigeria and Cameroon, fufu is white and sticky (if plantain is not mixed with the cassava when pounding). The traditional method of eating fufu is to pinch some of the fufu off in one’s right hand fingers and form it into an easily digestible round ball. The ball is then dipped in soup and swallowed whole. Chewing the ball of fufu is traditionally discouraged.[by whom?]
A similar staple in Sub-Saharan Africa is ugali, which is usually made from maize flour (masa) and is eaten in the eastern African Great Lakes region and Southern Africa. The name ugali is used to refer to the dish in Kenya and Tanzania. Closely related staples are called nshima in Zambia, nsima in Malawi, sadza in Zimbabwe, pap in South Africa, posho in Uganda, luku, fufu, nshima, moteke, semoule and bugari in the Democratic Republic of the Congo and phaletshe in Botswana.
In the Caribbean and the nations with populations of West African origin, such as Cuba, the Dominican Republic, Haiti and Puerto Rico, plantains or yams are mashed and then other ingredients are added. In Cuba, the dish retains its original African name, or is also known as fufú de platano. In the Dominican Republic and Puerto Rico, the dish is described as mangú and mofongo, respectively. The difference between West African fufu and Caribbean “fufu” is noted in both the texture and the flavorings, Caribbean fufu and mofongo being less of a dough-like and more of a firm consistency. Another difference can be seen in mofongo, unlike Caribbean foufou and West African foufou the Puerto Rican mofongo is fried then mashed with broth, olive oil, and stuffed with meat (traditional chicharrón), vegetables, or seafood.
The vegetable or source of foufou in the Anglo Caribbean is not fried first. Plantain is not used as much, as it is used in so many dishes. Fufu is usually part of or added to a soupy sauce or on the side with a soupy dish. In Barbados it serves as part of the national dish and is called cou cou and uses cornmeal or, less commonly, breadfruit instead, like several other English Caribbean islands. In Haiti it is called tum tum. It is mostly made of breadfruit but can be made of plantain or yams. Also it is usually served with an okra based stew or soup
This recipes include but are not limited to: Agidi, Eba (Garri), Corn Meal, Amala, Semolina, Pounded Yam, Tuwo Shinkafa and Cassava Fufu.