Muffins recipes

National dish of Ghana

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  • Independence: 28. 4. 1992
  • Capital: Accra
  • Official language: English
  • Population: 24 233 431
  • Area: 238 535 km2
  • International code: GH
  • Currency: Ghana cedi (GHS)
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Fufu

Ingredients:

  • 2 lb yams
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp butter
Fufu is national food (dish) of Ghana

Instructions:

Place the yams in cold, unsalted water, bring to a full boil, and cook 25 minutes, or until soft. Remove the yams, cook, and peel. Mash with the other ingredients. Place in a food processor, and run briefly to remove lumps. DO NOT PUREE! (If a processor is not available, go directly to next step.) Remove foofoo to a bowl, and beat with a wooden spoon or wire whisk until smooth. The foofoo should have a sticky, slightly resilient consistency. Shape the foofoo into balls with your hands, and serve warm.

Info:

Fufu (variants of the name include foofoo, foufou, fufuo) is a staple food of West and Central Africa. It is made by boiling starchy food crops like cassava, yams or plantains and then pounding them into a dough-like consistency. Fufu 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, fufu 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 yam. In some situations, 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 but it goes well by swallowing sizable bits dipped in the desired soup of one's choice. 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.

 
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