Making Foufou
Foufou is a staple food in several West African countries. When I was in Togo and Benin last July, I saw how it was made. Take a look at some of the process in these photos.
Peeling the yams.
Grinding the yams
…then the yams are boiled…
Then they are pounded.
The finished product with sauce.
You can make it at home. Read these instructions.
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I am convinced that pounding yam is one of the hardest jobs here!
Same process as UGALI in E. Africa, isn’t it?. Made in Congo with MUHOGO root.
It’s not exactly the same process as Ugali. I think the grain is probably pounded, but I don’t think Ugali is pounded after it’s mixed and made like foufou is. The texture is quite different. It’s much stiffer.