Wednesday, March 12, 2008
In Western Africa, foofoo is usually made from yams, sometimes combined with cocoyam, plantains, or maize. In Central Africa, fufu is often made from cassava, as is the Liberian dumboy. Fufu can also be made from semolina, rice, or even instant potato flakes. Often, the dish is still made by traditional methods: pounding and beating the base substance in a mortar with a wooden spoon.
In Western and Central Africa, the more common method is to serve a mound of fufu along with a sauce made from okra, fish, tomato, etc. The diner pinches off a small ball of fufu and makes an indentation with the thumb. This reservoir is then filled with sauce, and the ball is eaten. In Ghana and Nigeria, the ball is often not chewed but swallowed whole. In fact, among the older generation, chewing fufu is a faux-pas.
Cassava, or manioc, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Indeed, cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production, says wikipedia.org.