They are many traditional foods in Africa. Among these traditional foods are “fufu”, sombe (also called cassava leave), smoked fish, and “ngai ngai” (also called sour sour). Most families will eat a variation of this every day. The main dish will consist of a plate of “fufu”, a side dish of vegetable (cassava leaves, potato leaves and sour sour) and soup meat (beef, chicken and fish).
Fufu is stable food of many countries in Africa and the Caribbean. It is often made of flour made from the cassava plant or other alternative floor such as semolina or corn flour. It is made by boiling flour and then pounding them into a dough-like consistency.
Fufu is eaten by taking a small ball of it in one’s fingers and then dipping into an accompanying soup or sauce. It is made in this manner but it is known by different names in different places. Some places, they call it the “ugali” (Tanzania, Kenya and Eastern Congo), bugari (Republic of Congo and the Democratic Republic of Congo), “Hausa” (Northern Nigeria), “couscous” (French-speaking regions of Cameroon), pap (South Africa), “posho” (Uganda), phaletshe (Botswana) and “sakoro” (Nothern Ghana).
Fufu has been in the Congolese culture since cassava was introduced in the Kongo by Portuguese traders from Brazil in the 16th century. Fufu is a dish that is very important to Congolese because it is a principal food. It is easy to grow corn or cassava, easy cook and it does not require more complex and expensive ingredients to make. This dish is very economic. A small quantity of the dough will be enough to feed a low income family in Africa.
Our way of celebrating the fufu, it is when the women birthing and she wont to return at home every body cook fufu for to say congratulation and welcome new born, and vegetable, we put the music and organize a big party . every body must eat fufu, you cannot organize the party if you don’t have fufu .
I cannot pass a day without eating fufu, even though it has been decades since I left congo. In addition, the fufu is a dish that is easily digested if it is prepared with corn flour because cassava flour contains starch. Fufu has been, and will remain, in the congolese culture for years.
Fufu is stable food of many countries in Africa and the Caribbean. It is often made of flour made from the cassava plant or other alternative floor such as semolina or corn flour. It is made by boiling flour and then pounding them into a dough-like consistency.
Fufu is eaten by taking a small ball of it in one’s fingers and then dipping into an accompanying soup or sauce. It is made in this manner but it is known by different names in different places. Some places, they call it the “ugali” (Tanzania, Kenya and Eastern Congo), bugari (Republic of Congo and the Democratic Republic of Congo), “Hausa” (Northern Nigeria), “couscous” (French-speaking regions of Cameroon), pap (South Africa), “posho” (Uganda), phaletshe (Botswana) and “sakoro” (Nothern Ghana).
Fufu has been in the Congolese culture since cassava was introduced in the Kongo by Portuguese traders from Brazil in the 16th century. Fufu is a dish that is very important to Congolese because it is a principal food. It is easy to grow corn or cassava, easy cook and it does not require more complex and expensive ingredients to make. This dish is very economic. A small quantity of the dough will be enough to feed a low income family in Africa.
Our way of celebrating the fufu, it is when the women birthing and she wont to return at home every body cook fufu for to say congratulation and welcome new born, and vegetable, we put the music and organize a big party . every body must eat fufu, you cannot organize the party if you don’t have fufu .
I cannot pass a day without eating fufu, even though it has been decades since I left congo. In addition, the fufu is a dish that is easily digested if it is prepared with corn flour because cassava flour contains starch. Fufu has been, and will remain, in the congolese culture for years.