In brief
- Cassava foufou: a smooth, elastic dough made by stirring cassava flour into boiling water.
- Origin: the Akan peoples of Ghana, later spread throughout West and Central Africa.
- Key ingredients: cassava flour, water, a pinch of salt.
- Eaten in small balls dipped into a leaf sauce, a peanut sauce or a stew.
Origins and Cultural History of Cassava Foufou
Foufou, also known as fufu, originates among the Akan peoples of present-day Ghana (Ashanti, Akuapem, Akyem, Fanti): the Twi word “fufu” refers to the action of pounding and mixing. Originally, it was prepared with yam, plantain or taro pounded in a mortar. Cassava, brought to West Africa in the 16th century by Portuguese traders from Brazil, gradually replaced yam in the preparation of foufou.
The dish then spread well beyond Ghana: it is now found in Côte d'Ivoire, Nigeria, Benin, Togo, Cameroon, the Democratic Republic of the Congo and the Republic of the Congo, with each region keeping its own method of preparation, fresh cassava pounded in a mortar or dried cassava flour stirred into boiling water.
What Are the Essential Ingredients of Cassava Foufou
The most common version in France is made from dried cassava flour and water. Depending on the region of West and Central Africa, other pounded starchy foods can replace or supplement the cassava.
- cassava flour (or fresh pounded cassava)
- water
- salt, in a small amount
- yam, as a variant
- plantain, as a variant
- taro or macabo, as a variant
What to know about foufou de manioc
Foufou de manioc is a smooth, stretchy paste made by stirring cassava flour into boiling water, with a pinch of salt. It is eaten in small balls dipped in a leaf sauce, a peanut sauce or a stew. The name comes from the Twi word "fufu", which means to pound and mix.
Frequently Asked Questions About Cassava Foufou
Is Cassava Flour Safe to Eat?
Yes, provided it has been properly processed. Raw cassava contains cyanogenic compounds; the pounding followed by drying used to make the foufou flour sold commercially removes 96 to 99% of these compounds, according to a scientific review published in Comprehensive Reviews in Food Science and Food Safety. It is then enough to cook the flour in boiling water to prepare foufou.
How to Store Foufou After Preparation?
Foufou keeps for around two to three days in the refrigerator, in an airtight container, like any cooked dish. To reheat it, add a little water and warm gently over low heat, stirring.
Where to Find Cassava Foufou Ingredients in France?
NKOSI sells cassava flour for foufou and the other dry products of African cuisine, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
