Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

foo-foo (fufu) the most common name for the starchy pastes popular in most of W. Africa, may be made from any of numerous vegetables. yam foo-foo is said to be the best, but it takes time and hard work to make it since the boiled yam must be vigorously pounded for 20 minutes or more before the correct texture is obtained. The large mortars and double-ended pestles used are an image which many retain in their memories of Africa. Foo-foo may also be made from plantain, cassava, taro, sweet potato, or maize.