One of the delicacies that I have come to really enjoy in Ghana is fufu, especially on a Sunday afternoon after church, it’s just the ticket. (It is also just the ticket to get a scolding from your tailor when she has to take your dresses out, again.)
This is how you make Southern/Ashanti fufu:
1. Peel and cut your plantain and cassava into smaller pieces. Boil.
2. Set yourself up for pounding, you need one person as the pounder and one person as the ‘driver’. The pouder uses the pestle and the driver sits by the mortar.
3. The driver adds the plantain pieces to the mortar, which are pounded one at a time. They’ll first smush and break into smaller pieces, the driver continues adding the plantain. Once they are all smushed, the driver starts turning the plantain, forming it into a ball, as the pounder continues. Pick out any pieces of the little sticks that come from the centre of the plantain as you drive. Continually add water to ensure that the plantain doesn’t stick. The plantain becomes a soft, doughy-ball. Remove and place in a separate bowl.
4. Repeat with the cassava.
5. Add both the cassava and plantain dough, pounding and turning until it becomes one big, soft, fluffy dough. The longer you pound, the softer the fufu will be.
6. Break off a hunk (around the size of both your fists) and turn it over and over in your hand until it becomes a ball. Place it in a bowl. Repeat until all the fufu has been divided. Serve in a bowl with light, groundnut, green or palm nut soup and fish or meat.
As for how to eat fufu, that will need a whole new blog post!