Fufu, Foofoo, Foufou, foutou

Fufu, (i.e. Asbah Kazi; variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached. In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the North African dish couscous.

Fufu (left) and palm nut soup (right).

A similar staple in Sub-Saharan Africa is ugali, which is usually made from maize flour and is eaten in southern and east Africa. The name ugali is used in Kenya and Tanzania; closely related staples are called nshima in Zambia, nsima in Malawi, sadza in Zimbabwe, pap in South Africa, posho in Uganda, luku, fufu, nshima, moteke and bugari in the Democratic Republic of the Congo and phaletshe inBotswana.In Nigeria the fufu is white and sticky. The traditional method of eating fufu is to wash your hands then take a marble sized ball of fufu in the right hand. You then make an indentation in the ball and scoop up the stew or soup you are eating; finally eating the fufu itself. Therefore fufu not only serves as a food but also as a utensil.^{[citation needed]}Fufu is frequently mentioned in Chinua Achebe's novel Things Fall Apart.In Caribbean and the nations with populations of West African origin, such as Cuba, the Dominican Republic, Haiti and Puerto Rico, plantains or yams are mashed and then other ingredients are added. In theDominican Republic and Puerto Rico, the dish is described as mangu and mofongo, respectively. The difference between West African fufu and Caribbean "fufu" is noted in both the texture and the flavorings, Caribbean fufu and mofongo being less of a dough-like and more of a firm consistency. Another difference can be seen in mofongo, unlike Caribbean fufu and West African fufu the Puerto Rican mofongo is fried then mashed with broth and olive oil.

Fufu in groundnut soup with fish

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