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Fufu

February 15, 2024

This article is about the food. For other uses, see Fufu (disambiguation) and Foo-foo.
"Akpu" redirects here. For the town, see Akpujiogu.

Fufu (or fufuo, foofoo, foufou /ˈfuˌfu/ foo-foo listenⓘ) is a pounded meal found in West African cuisine.[1][2] It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola, and Gabon.[3]

Fufu
Alternative namesFufuo; foufou; foofoo; foutou; sakora; sakoro; couscous de Cameroun
Typesticky dough
Place of originWest and Central Africa
Main ingredientsUsually cassava
Food energy
(per 100 g serving)
267 kcal (1118 kJ)
Nutritional value
(per 100 g serving)
Similar dishesChikwangue; nsima; pap; sadza; ugali
  •   Media: Fufu

Although the original ingredient for fufu is boiled cassava, plantains, and cocoyam, yams (Ghana), it is also made in different ways in other West African countries. In Ghana, Ivory Coast and Liberia, they use the method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness is then adjusted to personal preference, and it is eaten with broth-like soups. In Nigeria, fufu (akpu) is made solely from fermented cassava giving it its unique thickness compared to that found in other west African countries. It is eaten with a variety of soups with vegetables and lots of beef and fish.[4] In recent years other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. This is common for those in the diaspora or families that live in urban cities. Families in rural areas with access to farmland still maintain the original recipe of using cassava. Fufu is traditionally eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.[5]

Names edit

In Africa edit

Before the Portuguese traders introduced cassava to Africa from Brazil in the 16th century, fufu was mainly made from cocoyam, plantain and yams.[6] 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 ingested round ball. The ball is then dipped in the soup before being eaten.

In Cote d'Ivoire edit

In Côte d'Ivoire, the word foutou is also used. Ivorian foufou is specifically mashed sweet plantains, whereas the foutou is a stronger, heavier paste made of various staple foods such as yam, cassava, plantains, taro or a mix of any of those.

In the French-speaking regions of Cameroon, it is called "couscous" (not to be confused with the North African dish couscous).[7]

Although people from the Eastern Africa and Southern Africa seem to confuse fufu (or fufuo) with their type of corn or maize dough dish called ugali or nshima, it is not the same. Rather, ugali or nshima can be found in Ghana where it is called akple, nsihoo (white etsew without the corn bran) or tuo zaafi, which are made from unfermented corn flour unlike the other fermented corn dough foods such as etsew, dokuno (kenkey), banku, fonfom, among others in Ghanaian cuisine.

In Ghana edit

 
Pounding of fufu in Ghana

In Twi, fufu or fufuo means "mash or mix", a soft and doughy staple food. It is believed to originate in what is now modern-day Ghana,[8] by the Asante, the Akuapem, the Akyem, the Bono and the Fante people of the Akan ethnic group of Ghana and now generally accepted across the country.[citation needed] According to historian Miller, "the word Fufu literally means white in Twi."[9] and is likely derived from the whitish colour of the cassava component in Ghanaian fufu. In Ghana, it is made out of pieces of boiled cassava and/or other tubers such as plantain or cocoyam. It is mostly pounded together in a locally made wooden mortar (woduro) using a wooden pestle[10] (woma). In between blows from the pestle, the mixture is turned by hand and water is gradually added until it becomes a soft, sticky slurry. The mixture is then formed into a rounded slab and served. With the invention of the fufu machine preparation has become much less labour-intensive. The resulting food is eaten with liquid soups (nkwan) such as light soup (nkrakra nkwan), abenkwan (palm nut soup), nkatenkwan (peanut butter soup), and abunubunu soup. Today, it also features in Beninese cuisine, Cameroonian cuisine, Guinean cuisine, Congolese cuisine, Nigerian cuisine,[11] and Togolese cuisine, where it is eaten with hot pepper soup, okra, or other kinds of stew. Fufu's prevalence in West African subregions have been noted in literature produced by authors from that area. It is mentioned in Chinua Achebe's Things Fall Apart, for example[12] Fufu was a major cuisine of the Ashanti Empire.[13] In Ghana, fufu, also known as fufuo, is white and sticky (if plantain is not mixed with the cassava when pounding).

In Nigeria edit

In Nigeria, fufu or akpu is a popular food made from fresh or fermented cassava. The Nigerian version of Fufu is different from Ghana's: it is however a staple food in both countries.[14][15][16] Akpu, properly punctuated as akpụ in Igbo, is the Igbo word for cassava. Requiring several days to make, akpu is a wet paste often eaten with egusi soup. Akpu is traditionally made by peeling and washing raw cassava until it is white. Left in water for 3–4 days, the cassava ferments and becomes soft.[17][18] It is then filtered with a porous calabash or sieve. Excess water is quickly drained by pouring the wet paste into a sack, upon which is placed a heavy and flat item (e.g., a plank and brick). The paste is then pounded and molded into large balls and simmered for 30–60 seconds, after which it is thoroughly pounded to remove lumps, molded again into smaller balls, boiled for 10–15 minutes, and then pounded until smooth.[19] It is popular throughout Nigeria, particularly in the East.[20]

In the Caribbean edit

In Caribbean nations with substantial populations of West African origin, such as Cuba, Jamaica, the Dominican Republic, Haiti and Puerto Rico, plantains, cassava or yams are mashed with other ingredients.[citation needed] In Cuba, the dish retains its original African stem name, termed simply as fufú or with added descriptive extensions like fufú de plátano or fufú de plátano pintón.[21] On other major islands, fufú goes by the names of mangú in the Dominican Republic, mofongo and funche in Puerto Rico. What distinguishes the Caribbean "fufú" from its West African relative is a firmer texture with stronger flavors. As it moves away from Cuba, the fufú's core is less a gelatinous dough and more of a consistent mass.[22]

In Haiti it is called tonm tonm and foofoo. It is mostly made of breadfruit but can be made of plantain or yams and is usually served with an okra based stew or soup. It is primarily consumed in the southernmost regions of Haiti namely the Grand'Anse and Sud departments. The city of Jérémie is regarded as the tonmtonm capital of Haiti.

Puerto Rican mofongo, in keeping with the creolized cuisine traditions of the Caribbean, tends toward a fufú of much higher density and robust seasoning. While keeping a conspicuous African character, mofongo has borrowed from the island's Iberian culinary tradition, to create a dish made of fried green and yellow plantains, cassava or breadfruit. Unlike the mushier Caribbean and West African fufús, mofongo is generally firmer and crustier. To prepare mofongo, green plantains are deep-fried once unlike twice fried tostones. Next, they are mashed in a 'pilon' (mortar) with chopped garlic, salt, black pepper and olive oil. The resulting mash is then pressed and rounded into a hollowed crusty orb. Meat, traditionally chicharrón, is then stuffed into the chunky ball of fried green plantains. Some recipes call for a meat or vegetable salsa criolla" (related to American Creole sauce) poured atop the hot sphere. In the trendier "mofongo relleno", typical of western Puerto Rico, seafood is all over, inside and outside. Traditional mofongo, as previously cited, comes seasoned and stuffed with meat and bathed in a chicken broth soup.[23] Because of its elaborate process of preparation and its sundry ingredients, poet and blogger Arose N Daghetto called the mofongo a type of "fufú paella" and branded it as "the big daddy of fufús".[24] Although mofongo is associated with being fried, boiled and roasting plantain mofongo predate fried mofongo and is still excited but a rare find in Puerto Rico. A dish called funche made with taro, green and yellow plantains boiled and mashed with butter, garlic, and pork fat was once popular in Puerto Rico. Once mashed it was formed into balls and eaten with broth made from sesame seeds. Funche is written in early Puerto Rican cookbooks around the 1800s, but can probably be traced back to African slaves on the island. Funche today in Puerto Rico is cornmeal cooked in coconut milk and milk.

The vegetable or fufú sauce in the Anglo-Caribbean is not fried first. Plantain is not used as much, as it is used in so many dishes. Fufu is usually part of, or added to, a soupy sauce or on the side with a soupy dish. In Antigua, fufu is served as part of the national dish but is called fungi/fungee and is made using cornmeal and okra. Similarly, in Barbados it serves as part of the national dish and is called cou-cou and uses cornmeal or, less commonly, breadfruit instead, like several other English Caribbean islands.

Nutrition edit

Nutritionally, 100 g dry weight fufu contains 2 g of protein, 0.1 g of fat and 84 g of carbohydrates. There are 267 kcal of food energy in a 100 g serving made up with water.[25] It is low in cholesterol and rich in potassium, and it is commonly prescribed by doctors for people who have a low level of potassium in their blood.[26]

Gallery edit

  •  
    A family eating fufu
  •  
    A plate of fufu (right) accompanied by peanut soup
  •  
    Fufu (left) and palm nut soup (right)
  •  
    Fufu
  •  
    Nigerian food: fufu being sold on the street in Lagos
  •  
    Wrapped fufu
  •  
    Preparing fufu in Togo
  •  
    Wooden pestle and mortar for pounding fufu
  •  
    Fufu machine used by a food vendor
  •  
    Pounded fufu
  •  
    Fufu from Ghana
  •  
    Ghanaian fufu with light soup, goat meat, and smoked fish
  •  
    Fufu and light soup in asanka

See also edit

References edit

  1. ^ Ukegbu, Kavachi Michelle (2021). The art of fufu : a guide to the culture and flavors of a West African tradition. Grubido. Austin, Texas. ISBN 978-1-62634-596-6. OCLC 1241244901.{{cite book}}: CS1 maint: location missing publisher (link)
  2. ^ "5 Popular Swallows Eaten By Ghanaians". Modern Ghana. Retrieved 2022-05-03.
  3. ^ Victoria, Akinola (2022-04-24). "5 Nigerian meals that have similar versions across African countries". Pulse Nigeria. Retrieved 2022-05-03.
  4. ^ Nweke, Felix I. "THE CASSAVA TRANSFORMATION IN AFRICA". United Nations. Retrieved 10 June 2014.
  5. ^ "What is Fufu, the West African Delicacy?". www.finedininglovers.com. Retrieved 2022-09-17.
  6. ^ "A review of cassava in Africa with country case studies on Nigeria, Ghana,the United Republic of Tanzania, Uganda and Benin". www.fao.org. Retrieved 2018-04-22.
  7. ^ DeLancey, Mark W., and Mark Dike DeLancey (2000). Historical Dictionary of the Republic of Cameroon, 3rd ed. Lanham, Maryland: The Scarecrow Press, p. 134.
  8. ^ Siciliano-Rosen, L. "Fufu." Encyclopedia Britannica.https://www.britannica.com/topic/fufu
  9. ^ Miller (2022), p. 89
  10. ^ "Top 5 healthy meals to enjoy when in Ghana - MyJoyOnline.com". www.myjoyonline.com. 2015-11-26. Retrieved 2022-01-22.
  11. ^ Wheatley, Christopher (1997). Metodos para agregar valor a raices y tuberculos alimenticios: manual para el desarrollo de productos. CIAT. p. 17. ISBN 9589439896.
  12. ^ Achebe, Chinua (1994). Things fall apart. Internet Archive. New York : Anchor Books. ISBN 978-0-385-47454-2.
  13. ^ Miller (2022), p. 111
  14. ^ "cassava".
  15. ^ "HOW TO MAKE WATER FUFU FROM SCRATCH - CASSAVA FUFU". Precious Core. 2017-07-14. Retrieved 2022-05-12.
  16. ^ "How To Make Fufu From Scratch (Nigerian Fufu)". My Active Kitchen. 2021-02-17. Retrieved 2022-05-12.
  17. ^ "Accelerate Tv - Under Maintenance". acceleratetv.com. Retrieved 2022-05-12.
  18. ^ "Processing of akpu/fufu Recipe by Emryson's Kitchen". Cookpad. 9 January 2019. Retrieved 2022-05-12.
  19. ^ "Akpu Cassava Fufu Recipe:: Nigerian Dishes :: Galleria Health and Lifestyle, Nigeria". www.nigeriagalleria.com. Retrieved 2018-05-05.
  20. ^ "cassava".
  21. ^ Rabade Roque, Raquel (2011). The Cuban Kitchen. NY: Knopf Doubleday Publishing Group. p. 151. ISBN 978-0307595430.
  22. ^ Martinez, Daisy (2013). Daisy Cooks!: Latin Flavors That Will Rock Your World. Hachette Books. ISBN 9781401306120.
  23. ^ Food and Identity in the Caribbean, Hanna Garth, Ed. 2013 Bloomsbury Press.
  24. ^ Daghetto, Arose N. (2011). "Say Whaaat??– Fufu and Mofongo!". Article. Literature Voodoo-- Quite Storm Enterprises. Retrieved December 17, 2015.
  25. ^ "How many calories are in Golden Tropics Cocoyam Fufu Flour". slimkicker.com. SlimKicker. 2013. Retrieved 2 July 2014.
  26. ^ Health, Public (2020-09-10). "Health Benefits and Side Effects of Eating Fufu - Public Health". Retrieved 2022-09-17.

Bibliography edit

  • Miller, Brandi Simpson (2022). Food and Identity in Nineteenth and Twentieth Century Ghana: Food, Fights, and Regionalism. Springer Nature. ISBN 9783030884031.

External links edit

  • "Ghana's cooks take to fast fufu". BBC News. 2006-05-29. Retrieved August 5, 2008. Microwavable instant fufu.

February 15, 2024
fufu, this, article, about, food, other, uses, disambiguation, akpu, redirects, here, town, akpujiogu, fufuo, foofoo, foufou, listen, pounded, meal, found, west, african, cuisine, word, that, originates, from, akans, ghana, word, been, expanded, include, sever. This article is about the food For other uses see Fufu disambiguation and Foo foo Akpu redirects here For the town see Akpujiogu Fufu or fufuo foofoo foufou ˈ f u ˌ f u foo foo listen is a pounded meal found in West African cuisine 1 2 It is a Twi word that originates from the Akans in Ghana The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone Guinea Liberia Cote D Ivoire Burkina Faso Benin Togo Nigeria Cameroon the Democratic Republic of Congo the Central African Republic the Republic of Congo Angola and Gabon 3 FufuAlternative namesFufuo foufou foofoo foutou sakora sakoro couscous de CamerounTypesticky doughPlace of originWest and Central AfricaMain ingredientsUsually cassava alternative additives are plantains and cocoyamsFood energy per 100 g serving 267 kcal 1118 kJ Nutritional value per 100 g serving Protein2 gFat15 gCarbohydrate84 gSimilar dishesChikwangue nsima pap sadza ugali Media FufuAlthough the original ingredient for fufu is boiled cassava plantains and cocoyam yams Ghana it is also made in different ways in other West African countries In Ghana Ivory Coast and Liberia they use the method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam or by mixing cassava plantains or cocoyam flour with water and stirring it on a stove Its thickness is then adjusted to personal preference and it is eaten with broth like soups In Nigeria fufu akpu is made solely from fermented cassava giving it its unique thickness compared to that found in other west African countries It is eaten with a variety of soups with vegetables and lots of beef and fish 4 In recent years other flours such as semolina maize flour or mashed plantains may take the place of cassava flour This is common for those in the diaspora or families that live in urban cities Families in rural areas with access to farmland still maintain the original recipe of using cassava Fufu is traditionally eaten with the fingers and a small ball of it can be dipped into an accompanying soup or sauce 5 Contents 1 Names 2 In Africa 2 1 In Cote d Ivoire 2 2 In Ghana 2 3 In Nigeria 3 In the Caribbean 4 Nutrition 5 Gallery 6 See also 7 References 7 1 Bibliography 8 External linksNames editAngola funge fungi Benin santana foufou Cameroon couscous couscous de manioc Central African Republic foufou Congo Kinshasa and Congo Brazzaville fufu moteke luku Gabon foufou Ghana fufu fufuo sakɔro Guinea foufou Haiti tomtom Ivory Coast foutou foufou Liberia fufu Mozambique sadja sadza xima Nigeria fufu akpụ ụtara loi loi swallow Sierra Leone foofoo Togo foufouIn Africa editBefore the Portuguese traders introduced cassava to Africa from Brazil in the 16th century fufu was mainly made from cocoyam plantain and yams 6 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 ingested round ball The ball is then dipped in the soup before being eaten In Cote d Ivoire edit In Cote d Ivoire the word foutou is also used Ivorian foufou is specifically mashed sweet plantains whereas the foutou is a stronger heavier paste made of various staple foods such as yam cassava plantains taro or a mix of any of those In the French speaking regions of Cameroon it is called couscous not to be confused with the North African dish couscous 7 Although people from the Eastern Africa and Southern Africa seem to confuse fufu or fufuo with their type of corn or maize dough dish called ugali or nshima it is not the same Rather ugali or nshima can be found in Ghana where it is called akple nsihoo white etsew without the corn bran or tuo zaafi which are made from unfermented corn flour unlike the other fermented corn dough foods such as etsew dokuno kenkey banku fonfom among others in Ghanaian cuisine In Ghana edit nbsp Pounding of fufu in GhanaIn Twi fufu or fufuo means mash or mix a soft and doughy staple food It is believed to originate in what is now modern day Ghana 8 by the Asante the Akuapem the Akyem the Bono and the Fante people of the Akan ethnic group of Ghana and now generally accepted across the country citation needed According to historian Miller the word Fufu literally means white in Twi 9 and is likely derived from the whitish colour of the cassava component in Ghanaian fufu In Ghana it is made out of pieces of boiled cassava and or other tubers such as plantain or cocoyam It is mostly pounded together in a locally made wooden mortar woduro using a wooden pestle 10 woma In between blows from the pestle the mixture is turned by hand and water is gradually added until it becomes a soft sticky slurry The mixture is then formed into a rounded slab and served With the invention of the fufu machine preparation has become much less labour intensive The resulting food is eaten with liquid soups nkwan such as light soup nkrakra nkwan abenkwan palm nut soup nkatenkwan peanut butter soup and abunubunu soup Today it also features in Beninese cuisine Cameroonian cuisine Guinean cuisine Congolese cuisine Nigerian cuisine 11 and Togolese cuisine where it is eaten with hot pepper soup okra or other kinds of stew Fufu s prevalence in West African subregions have been noted in literature produced by authors from that area It is mentioned in Chinua Achebe s Things Fall Apart for example 12 Fufu was a major cuisine of the Ashanti Empire 13 In Ghana fufu also known as fufuo is white and sticky if plantain is not mixed with the cassava when pounding In Nigeria edit In Nigeria fufu or akpu is a popular food made from fresh or fermented cassava The Nigerian version of Fufu is different from Ghana s it is however a staple food in both countries 14 15 16 Akpu properly punctuated as akpụ in Igbo is the Igbo word for cassava Requiring several days to make akpu is a wet paste often eaten with egusi soup Akpu is traditionally made by peeling and washing raw cassava until it is white Left in water for 3 4 days the cassava ferments and becomes soft 17 18 It is then filtered with a porous calabash or sieve Excess water is quickly drained by pouring the wet paste into a sack upon which is placed a heavy and flat item e g a plank and brick The paste is then pounded and molded into large balls and simmered for 30 60 seconds after which it is thoroughly pounded to remove lumps molded again into smaller balls boiled for 10 15 minutes and then pounded until smooth 19 It is popular throughout Nigeria particularly in the East 20 In the Caribbean editIn Caribbean nations with substantial populations of West African origin such as Cuba Jamaica the Dominican Republic Haiti and Puerto Rico plantains cassava or yams are mashed with other ingredients citation needed In Cuba the dish retains its original African stem name termed simply as fufu or with added descriptive extensions like fufu de platano or fufu de platano pinton 21 On other major islands fufu goes by the names of mangu in the Dominican Republic mofongo and funche in Puerto Rico What distinguishes the Caribbean fufu from its West African relative is a firmer texture with stronger flavors As it moves away from Cuba the fufu s core is less a gelatinous dough and more of a consistent mass 22 In Haiti it is called tonm tonm and foofoo It is mostly made of breadfruit but can be made of plantain or yams and is usually served with an okra based stew or soup It is primarily consumed in the southernmost regions of Haiti namely the Grand Anse and Sud departments The city of Jeremie is regarded as the tonmtonm capital of Haiti Puerto Rican mofongo in keeping with the creolized cuisine traditions of the Caribbean tends toward a fufu of much higher density and robust seasoning While keeping a conspicuous African character mofongo has borrowed from the island s Iberian culinary tradition to create a dish made of fried green and yellow plantains cassava or breadfruit Unlike the mushier Caribbean and West African fufus mofongo is generally firmer and crustier To prepare mofongo green plantains are deep fried once unlike twice fried tostones Next they are mashed in a pilon mortar with chopped garlic salt black pepper and olive oil The resulting mash is then pressed and rounded into a hollowed crusty orb Meat traditionally chicharron is then stuffed into the chunky ball of fried green plantains Some recipes call for a meat or vegetable salsa criolla related to American Creole sauce poured atop the hot sphere In the trendier mofongo relleno typical of western Puerto Rico seafood is all over inside and outside Traditional mofongo as previously cited comes seasoned and stuffed with meat and bathed in a chicken broth soup 23 Because of its elaborate process of preparation and its sundry ingredients poet and blogger Arose N Daghetto called the mofongo a type of fufu paella and branded it as the big daddy of fufus 24 Although mofongo is associated with being fried boiled and roasting plantain mofongo predate fried mofongo and is still excited but a rare find in Puerto Rico A dish called funche made with taro green and yellow plantains boiled and mashed with butter garlic and pork fat was once popular in Puerto Rico Once mashed it was formed into balls and eaten with broth made from sesame seeds Funche is written in early Puerto Rican cookbooks around the 1800s but can probably be traced back to African slaves on the island Funche today in Puerto Rico is cornmeal cooked in coconut milk and milk The vegetable or fufu sauce in the Anglo Caribbean is not fried first Plantain is not used as much as it is used in so many dishes Fufu is usually part of or added to a soupy sauce or on the side with a soupy dish In Antigua fufu is served as part of the national dish but is called fungi fungee and is made using cornmeal and okra Similarly in Barbados it serves as part of the national dish and is called cou cou and uses cornmeal or less commonly breadfruit instead like several other English Caribbean islands Nutrition editNutritionally 100 g dry weight fufu contains 2 g of protein 0 1 g of fat and 84 g of carbohydrates There are 267 kcal of food energy in a 100 g serving made up with water 25 It is low in cholesterol and rich in potassium and it is commonly prescribed by doctors for people who have a low level of potassium in their blood 26 Gallery edit nbsp A family eating fufu nbsp A plate of fufu right accompanied by peanut soup nbsp Fufu left and palm nut soup right nbsp Fufu nbsp Nigerian food fufu being sold on the street in Lagos nbsp Wrapped fufu nbsp Preparing fufu in Togo nbsp Wooden pestle and mortar for pounding fufu nbsp Fufu machine used by a food vendor nbsp Pounded fufu nbsp Fufu from Ghana nbsp Ghanaian fufu with light soup goat meat and smoked fish nbsp Fufu and light soup in asankaSee also edit nbsp Africa portal nbsp Food portalAfrican cuisine List of African dishes Ragi mudde Asida Attieke Bazeen Congolese cuisine Eba Garri Grits Konkonte List of maize dishes Mămăliga Mangu Mashed potato Mochi Mofongo Plakali Poi PolentaReferences edit Ukegbu Kavachi Michelle 2021 The art of fufu a guide to the culture and flavors of a West African tradition Grubido Austin Texas ISBN 978 1 62634 596 6 OCLC 1241244901 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link 5 Popular Swallows Eaten By Ghanaians Modern Ghana Retrieved 2022 05 03 Victoria Akinola 2022 04 24 5 Nigerian meals that have similar versions across African countries Pulse Nigeria Retrieved 2022 05 03 Nweke Felix I THE CASSAVA TRANSFORMATION IN AFRICA United Nations Retrieved 10 June 2014 What is Fufu the West African Delicacy www finedininglovers com Retrieved 2022 09 17 A review of cassava in Africa with country case studies on Nigeria Ghana the United Republic of Tanzania Uganda and Benin www fao org Retrieved 2018 04 22 DeLancey Mark W and Mark Dike DeLancey 2000 Historical Dictionary of the Republic of Cameroon 3rd ed Lanham Maryland The Scarecrow Press p 134 Siciliano Rosen L Fufu Encyclopedia Britannica https www britannica com topic fufu Miller 2022 p 89 Top 5 healthy meals to enjoy when in Ghana MyJoyOnline com www myjoyonline com 2015 11 26 Retrieved 2022 01 22 Wheatley Christopher 1997 Metodos para agregar valor a raices y tuberculos alimenticios manual para el desarrollo de productos CIAT p 17 ISBN 9589439896 Achebe Chinua 1994 Things fall apart Internet Archive New York Anchor Books ISBN 978 0 385 47454 2 Miller 2022 p 111 cassava HOW TO MAKE WATER FUFU FROM SCRATCH CASSAVA FUFU Precious Core 2017 07 14 Retrieved 2022 05 12 How To Make Fufu From Scratch Nigerian Fufu My Active Kitchen 2021 02 17 Retrieved 2022 05 12 Accelerate Tv Under Maintenance acceleratetv com Retrieved 2022 05 12 Processing of akpu fufu Recipe by Emryson s Kitchen Cookpad 9 January 2019 Retrieved 2022 05 12 Akpu Cassava Fufu Recipe Nigerian Dishes Galleria Health and Lifestyle Nigeria www nigeriagalleria com Retrieved 2018 05 05 cassava Rabade Roque Raquel 2011 The Cuban Kitchen NY Knopf Doubleday Publishing Group p 151 ISBN 978 0307595430 Martinez Daisy 2013 Daisy Cooks Latin Flavors That Will Rock Your World Hachette Books ISBN 9781401306120 Food and Identity in the Caribbean Hanna Garth Ed 2013 Bloomsbury Press Daghetto Arose N 2011 Say Whaaat Fufu and Mofongo Article Literature Voodoo Quite Storm Enterprises Retrieved December 17 2015 How many calories are in Golden Tropics Cocoyam Fufu Flour slimkicker com SlimKicker 2013 Retrieved 2 July 2014 Health Public 2020 09 10 Health Benefits and Side Effects of Eating Fufu Public Health Retrieved 2022 09 17 Bibliography edit Miller Brandi Simpson 2022 Food and Identity in Nineteenth and Twentieth Century Ghana Food Fights and Regionalism Springer Nature ISBN 9783030884031 External links edit Ghana s cooks take to fast fufu BBC News 2006 05 29 Retrieved August 5 2008 Microwavable instant fufu Retrieved from https en wikipedia org w index php title Fufu amp oldid 1207306979, wikipedia, wiki, book, books, library,

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