Fufu holds a special place in the hearts of most Ghanaians. It’s a dish that has been passed down through many generations, and I see it as a symbol of Ghanaian identity and heritage. Ghana is made up of over one hundred different ethnic groups, all with their own languages and subcultures. Fufu can be just as diverse as the people in the country, and depending on where you land in Ghana, the ingredients used to make this dish vary too. Typically the Ga tribe makes their fufu from cassava, and the Ewe tribe is known to make fufu from yam. For the Ashanti tribe, my family’s lineage, fufu is typically made from a combination of boiled plantains and cassava. Making fufu traditionally is a very laborious task…
Fufu holds a special place in the hearts of most Ghanaians. It’s a dish that has been passed down through many generations, and I see it as a symbol of Ghanaian identity and heritage. Ghana is made up of over one hundred different ethnic groups, all with their own languages and subcultures. Fufu can be just as diverse as the people in the country, and depending on where you land in Ghana, the ingredients used to make this dish vary too. Typically the Ga tribe makes their fufu from cassava, and the Ewe tribe is known to make fufu from yam. For the Ashanti tribe, my family’s lineage, fufu is typically made from a combination of boiled plantains and cassava. Making fufu traditionally is a very laborious task, and when done by expert hands, it can look like a professional sport. This recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time. Similar to the traditional technique, this fufu will eventually need to be mashed and folded into itself. The time and effort are well worth it because the end result is a supple, starchy dumpling that’s the perfect vessel for your meal.
Author’s Note: Boil the plantains for 15 minutes or until fork-tender. You can purchase fufu in powdered form. Follow the manufacturer’s instructions to rehydrate.