Fufu

I took a cooking class specifically to learn how to make Fufu correctly. The instructor explained why fermented dawadawa is used the way it is — something I'd never understood from just eating it. The hearty and earthy result when you make it yourself is different. the debate over Ghanaian versus N…

I've now had Fufu prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried fish in the way the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. The smoky and warming character is more pronounced and di…

Most people overlook how much the right drink changes Fufu. I ordered it with sobolo sorrel drink and the smoky and warming elements of the dish sharpened considerably against the pairing. dried fish in particular became more prominent in a good way. fufu and soup eating requires communal sharing a…

Some dishes exist to comfort and Fufu is absolutely in that category. The hearty and earthy quality works on something almost primal — you feel the warmth of it immediately. kontomire cocoyam leaves does work that no substitute can replicate. the debate over Ghanaian versus Nigerian jollof rice is …