A Ghanaian Kitchen: Pounding Fufu

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.



  • Nancy Solomon

    Looks yummy!

  • Kelly Kuwabara

    Very cool! And wonderful pictures, as always. Something that I thought was cool – the process for making fufu looks very similar to the process for making mochi (Japanese), which is made of rice. Mochi is often pounded as part of New Year’s celebrations. http://www.youtube.com/watch?v=3vdhb3IQ8mg

    • vernacularny

      Very interesting — thanks Kelly. That’s a great video. The consistency of mochi and fufu are actually quite similar, now that we think about it.