Plantain and Cassava Fufu

Have I told you about the feeling of fullness yet? Reading about the reverence many West and Central African cultures give to how it feels to have eaten and to be satisfied by a skilled cook, was a revelation to me. It was a perspective on what makes good cuisine that I hadn’t considered before.

So what better way to appreciate this (for me) newfound culinary philosophy than to make the starchy staple which has come to epitomize it: fufu! It’s not bread. It’s not porridge. It’s a kind of starchy, doughy, hybrid of both.

Likely first invented in what is modern day Ghana, fufu is a deceptively simple yet ingenious way to eat your daily carbs. Just about any carb will do: yams, sweet potatoes, corn, plantains, and cassava being the most common across Sub Saharan Africa today.

I’ll be making my very first fufu with the latter two, Cassava (or yuca) and plantains. We’ll be cooking, pounding, and somewhat binding the rich starches in these African staples into a creation that’s simultaneously food and a spoon for eating other food.

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