Pounding fufu is a traditional method of preparing fufu in West Africa. It requires a large mortar and pestle and can be a bit of a workout, but it results in a smooth and fluffy fufu that is beloved by many. Here’s a step-by-step guide on how to pound fufu:
- Cassava or yam
- A large mortar and pestle
- Peel the cassava or yam and cut it into small pieces.
- Put the pieces into a large pot and cover them with water.
- Bring the pot to a boil and let the cassava or yam cook until it is soft and easily mashed with a fork.
- Drain the water from the pot and transfer the cooked cassava or yam to the mortar.
- Using the pestle, pound the cassava or yam in a circular motion, turning it and folding it over onto itself as you go. This motion helps to break down the fibers and create a smooth and fluffy fufu.
- Add a small amount of water to the mortar as you pound, to help moisten the mixture and make it easier to work with.
- Continue pounding and adding water until the fufu is smooth and elastic, with no lumps or graininess.
- Serve the fufu hot with your preferred soup or stew.
- Pounding fufu can be a bit of a workout, so it’s important to take breaks and switch arms if necessary.
- If the fufu becomes too dry or stiff, add a little more water to the mixture and continue pounding.
- It’s important to pound the fufu while it is still hot, as it will become harder to work with and less fluffy as it cools.
While pounding fufu may take some practice and effort, it can result in a delicious and authentic dish that is enjoyed by many.