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Eru or nfoh and water fufu; Ero is a vegetable soup made up of finely shredded leaves of the eru. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. It is normally eaten with water fufu (cassava); Iit is a native dish of the Manyu people from the Southwest region.
Fufu, or cassava bread, is made in Africa by first pounding cassava in a mortar to make flour, which is then sifted before being put in hot water to become fufu. The image shows fufu being prepared in the Democratic Republic of the Congo. Akpụ is made from the starchy cassava-root flour.
In Ghana, fufu is mostly made from boiled cassava and unripe plantain beaten together, as well as from cocoyam. Currently, these products have been made into powder/flour and can be mixed with hot water to obtain the final product, eliminating the task of beating it in a mortar with a pestle until a desired consistency is reached.
Fundamentally, fufu refers to the slightly sour, spongy dough made from boiled and pounded starchy food crops like plantains, cassava and yams — or a combination of two or more — in a very ...
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, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the ...
Eru is a vegetable from Cameroon.It is a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon. It is vegetable soup made up of finely shredded leaves of the eru or okok.
Before pounding the softened young tender cassava leaves, the leaf stalks have to be plucked off from the leaves themselves. The leaves are then washed using hot/warm water to remove small insects and snails, pupa, dust and debris. [2] [1] Then the leaves are put in a either a wooden or metallic mortar and pounded until they soften. [2]
Kokonte or abete—from dried peeled cassava powder—is usually served alongside groundnut soup, consisting of a variety of meat such as tripe, lamb, or smoked served. Fufu—pounded cassava and plantains; pounded yam and plantain, or pounded cocoyam/taro. This side dish is always accompanied by one of the many varieties of Ghanaian soups.