A common staple cuisine in West Africa known as fufu is created from cassava, yams, or plantains that have been boiled, mashed, and then moulded into a dough-like consistency. Boiling cassava, yams, or plantains and crushing them with a pestle in a big wooden mortar until they are smooth and stretchable is how fufu is made. The mixture is often pounded until it achieves the desired consistency by several individuals working in shifts. This demands strength and dexterity.
When the fufu is finished cooking, it is offered as a starchy side dish to stews and soups. A small piece of fufu is torn off, rolled into a ball, and then dipped into the soup or stew to be consumed. In Ghana and other West African nations, fufu is a popular and adaptable cuisine that is frequently seen as a marker of cultural identity and heritage.
