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Description
Origin:
Fufu is a staple food in many African countries, particularly in West and Central Africa. It is made from starchy vegetables like cassava, yams, or plantains that are boiled, pounded, and formed into a dough-like consistency. Fufu is traditionally eaten by hand, and it is often dipped into various types of soups or stews.
It is an essential part of many African culinary traditions and has variations in different regions.
Other Names:
Yoruba: Fufu
Igbo: Akpu
Hausa: Tuwo
Swahili: Ugali (similar consistency)
Health Benefits:
High in carbohydrates, providing a substantial energy source.
Gluten-free, making it suitable for those with gluten intolerance.
Can be made from various nutrient-dense ingredients like cassava and plantains.
Nutritional Information (per 100g):
Calories: 267 kcal
Carbohydrates: 65 g
Protein: 1.5 g
Fat: 0.1 g
Fun Fact: Did you Know?
Fufu balls are usually swallowed without chewing to allow a sensation of stomach fullness throughout the day.
Uses:
Typically served as a side dish with a variety of soups and stews.
Can be paired with dishes like egusi soup, ogbono soup, and okra soup.
Recipes & Videos:
International Recipe: How to Make Fufu Video: How to Make Fufu
Local Recipe: Nigerian Fufu and Ogbono Soup Video: Nigerian Fufu and Ogbono Soup Recipe
Best Storage Method: For fresh fufu, refrigerate and use within a few days. Instant fufu flour should be stored in an airtight container in a cool, dry place.
Shelf Life:
Fresh: 2-3 days in the fridge.
Instant flour: 6-12 months.
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