Ghana’s FuFu – A Special Delicacy With A Special Regard!

Ghana’s tourism has for the past years been boosted especially with the introduction of the ‘Year Of Return’ event last year. Many visitors including international travelers were in the country to have some good times other than the main purpose behind their visit.

Many of the travelers were delighted in the country as they got to know various sorts of food in Ghana including the celebrated Fufu. The fact is, most visitors had known about the local dish called Fufu and how it is profoundly valued in the country.

‘Fufuo’ as most people call it in Ghana, is fairly ‘venerated’ in Ghana particularly by the Asantes. In the Asante capital, Kumasi, it is gathered one has not eaten at all if you don’t eat Fufu within 24 hours. It should be eaten as either your lunch or supper. Interestingly, people queue for this dish at exceptional occasions like memorial services, wedding functions and other get-togethers.

It would be ideal if you license me to call it ‘Fufuo’ rather than Fufu for special reasons. Fufuo is a staple dish common in numerous countries in West Africa and Central Africa, for example, Ghana, Cote D’Ivoire, Sierra Leone, Guinea, Liberia, Benin, Togo, Nigeria, the two Congos, Cameroon, the Central African Republic and Gabon.

It can also be found in the Caribbean where the preparation is somewhat not quite the same as how the Africans set up theirs. And it is usually made in the conventional Ghanaian and Nigerian strategy by blending and beating separate equivalent parts of cassava and green plantain flour altogether with water.

It is then changed in accordance with either increment or reduction the thickness of the fufu depending upon people’s inclinations. Different flours, for example, semolina, maize flour or squashed plantains may replace cassava flour. Fufu is regularly presented with groundnut soup, palm nut soup, abunuabunu (a special soup made with a green leaf called Kontomire), nkrakra or light soup.

The Preparation

Fufuo is contrastingly prepared by different groups of people yet the conventional strategy is to bubble starchy food crops like cassava, yams or plantains and cocoyams and afterward pound them into a batter-like consistency.

You pound till both the cassava and the green plantain or cocoyam is blended well and smoothened. Fufuo is eaten with the fingers, and a little bundle of it tends to be plunged into a soup or sauce. In Ghana, Fufuo, is white and clingy (if plantain isn’t blended in with the cassava when beating).

However, if the plantain is included, the colour changes to yellow and in the event that it is cocoyam, it is additionally light dark colored. The customary strategy for eating fufu is to squeeze some of the fufu off in one’s correct hand fingers and put it into an effectively ingested round ball. The ball is then plunged in the soup before being eaten. Fufuo is commonly served in semi-porous ceramic made from clay and other compounds ( an earthenware).

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In Ghana, Fufuo is known to origin from the Asantes, the Akuapem, the Guans, the Akyems, the Bonos and the Fantes who are all from the Akan ethnic group of Ghana. I had the chance to represent a group of content writers somewhere in the Asante region, and it was stunning how men in suits were queueing up for some Fufuo with so much animosity.

It was as though, there was no other cuisines other than Fufuo. In the end, they about had a little fight in the queue just to have a sample of the Fufuo. This plainly shows how Fufuo is one of the significant local dishes besides Banku, Tuo-zaafi, Akple and others in Ghana.

Just in the event that you visit Ghana, do well to have a taste of Ghana’s Fufuo with either groundnut, Palm soup, light soup or even Ebunu-ebunu or Nkati-nkonto soup. And that will perhaps make you return for a little while once more.