Fufu, a staple of Ghanaian cuisine, is made by pounding together cassava and yams. The final consistency is something like playdough, and is balled up with your right hand and eaten with stew. There is no liquid added, which amazed me — it is just the pounding that makes the dough soft and edible. Below, Mary Asirifi mixes the fufu while Kwebana Otua pounds. I would not want to pick a fight with this guy!! This restaurant—”Twumasi”—is near Aprade in the Eastern Region and is owned by a friend of our guide Rokoto.