Fufu

Fufu, also known as Foofoo, is a popular food throughout much of tropical Africa. It's made in different ways and with different ingredients depending on where you go, but in Sierra Leone, foofoo is made with fermented cassava in what was described as a laborious process: Soaked cassava roots are ground with a mortar and pestle and strained to remove excess liquid. It's then fermented for a few days before being cooked into a bulky wet paste that requires vigorous stirring, and finally rolled into balls to be eaten with various stews instead of rice. The result is a pleasantly doughy ball with a sour flavor—an acquired taste, but it goes well with a good stew, such as crain crain or sour sour made with leafy sorrel.

Fufu originated in Ghana, and it has since gained popularity among the people of Sierra Leone. You will enjoy the enticing flavors of cassava root, yam, and corn while tasting it. The flavor of Fufu is enhanced by groundnut stew. Aside from Sierra Leone, the dish has been adapted in other African countries.