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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 ...
After washing hands, the diner pinches off a small ball of fufu and makes an indentation with the thumb. This reservoir is then filled with soup, and the ball is eaten. In Nigeria and Ghana, the ball is often not chewed but swallowed whole; in fact, chewing fufu is considered a faux pas. Therefore, fufu not only serves as a food but also as a ...
Fufu is an excellent accompaniment to any soup or stew, especially those of West African descent, such as light soup (nkrakra), groundnut soup (nkate nkwan), palm nut soup (abenkwan), green ...
A stew or sauce (depending on water content) common to much of West Africa. [8] It originates from the Mandinka and Bambara people of Mali. [14] Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu
This side dish bears striking similarities to West Indian rice and peas. The rice is cooked and steamed with an indigenous leaf, coconut, and a pulse such as black-eyed peas or kidney beans. Omo Tuo/Rice ball—sticky mashed rice, often eaten with groundnut or palm nut soup. Plain rice—boiled rice accompanies many of the variety of red stews.
Fufu is typically accompanied with sauces. [3] Goat meat. [3] Koklo meme, grilled chicken with a chili sauce. [2] Kokonte, a pâté made from cassava [3] Pâté, a commonly consumed cornmeal cake. [4] Peanuts; Riz sauce d’arachide, a rice dish made with groundnut sauce. [2] Akume, prepared from ground maize served with a side, usually okra soup.
Woman pounding the cassava root into fufu in the Central African Republic. In West Africa, particularly in Nigeria and Sierra Leone, cassava is commonly prepared as eba or garri. The cassava is grated, pressed, fermented and fried, then mixed with boiling water to form a thick paste.
Catalú. Location: 135 New Bern Street Retail A, Charlotte, NC 28209 The newest Que Hospitality concept, Catalú, arrived in Charlotte’s South End neighborhood in April, taking over the former ...