Yam is staple food crop of Ghana grown with equal participation of men and women. The harvesting of Yam is followed by traditional Yam festival after which locals prepare dishes out of new Yam crop.
One of such dishes is ‘Fufu, indigenous to Ghanaian people. Fufu is made from cocoyam, cassava or plantain.
Before preparing delicious Fufu, a charcoal or wood cooking fire apparatus is set. Women prepare soup from meat, fish or mushroom soup in this traditional ‘cookware’. Fresh water snail soup has a distinguishing taste liked by Ghanaians. Soup is served along with ‘Fufu’ as an appetizer or as a ‘taste booster’.
After soup is ready now it’s time for Yam tubers to be peeled, sliced and boiled followed by pounding.
Pounding requires energy as continues ‘hammering’ is required. All the family members participate in this healthy activity.
One individual moves the pestle downward in rhythmic style with full force, other will be sitting along mortar, turning Fufu between strokes of pestle and allowing entry if more Yam to be pounded.
Well pounded Fufu is turned into round balls and dipped in soup.
Fufu is swallowed without chewing. Family members share a common bowl while eating this ‘precious’ healthy food.
A joy to look into the hard work locals put into preparation of Fufu.
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