Nigeria

Fufu and Lamb Light Soup

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• published: 22 Dec 2013
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This video is an amateur cooking tutorial showing how to make fufuo (fufu) and lamb light soup (odwannamnkwan). This soup is a type of light soup and it is very very tasty indeed. The taste is sexy, if I am allowed to use that word. I had to imply that this dish is feminine because of its great elegance. Again, I say thanks to the late asantehene Osei tutu and Prempeh. We eat this beautiful fufu and lamb light soup in your honor. I hope you enjoy. Peace Fufu (variants of the name include foofoo, foufou, fufuo) is a staple food of many countries in Africa and the Caribbean. It is often made with a flour made from the cassava plant or alternatively another flour, such as semolina or maize flour. It can also be made by boiling starchy food crops like cassava, yams or cooking plantains and then pounding them into a dough-like consistency. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce. Foods made in this manner are known by different names in different places. However, fufu stands out, especially in Ghana and in West Africa in general. Among Hausa communities in Northern Nigeria, it is known as sakora, among the Dagombas of Northern Ghana as sakoro, and as couscous (couscous de Cameroun) in the French-speaking regions of Cameroon (not to be confused with the North African dish couscous). Cassava was introduced to Africa from Brazil by Portuguese traders in the 16th century. In Ghana, before cassava was introduced, fufu was made with yam. In some situations, it is made with plantain or cocoyam. In Nigeria and Cameroon, fufu is white and sticky (if plantain is not mixed with the cassava when pounding). The traditional method of eating fufu is to pinch some of the fufu off in one's right hand fingers and form it into an easily ingested round ball. The ball is then dipped in soup and swallowed whole. Fufu, as well as other starchy food, is eaten in a great number of African countries—especially by the Asante, the Akyem, the Bono and the Fante peoples of the Akan ethnic group of Ghana. It features in Guinean cuisine as well as Nigerian cuisine. In Nigeria, fufu is often eaten with egusi soup. Reference: http://en.wikipedia.org/wiki/Fufu Akan cuisine is influenced by the abundance of produce from the sea on one side and the fertile Brong Ahafo on the other. The river and forest nature of the Akan territory (Akanland) within Ghana has led to a difference between Akan coastal cuisine dominated by fish and seafood, and inland Akan cuisine with fresh and cured meats, many vegetables and starch foods, and freshwater fish and tilapia, and the Jamaican and Portuguese influence is strong in Akan cuisine. Akans have also been quick to absorb new ingredients and techniques from the Akan diaspora and from their own trade and exploration links. When Akans began to trade with the Portuguese in the 16th century AD, they developed the appetite for a variety of freshwater fish and incorporated freshwater fish into the Akan cuisine. The Coromantee, an amalgamation of several Akan groups of Jamaica departed the Gold Coast in the 17th century AD, in which the similarity between Akan and Jamaican cuisine is rooted. Akans embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around Akan settlements, notably Akan festival; Akwasidae festival and Adae Kese festival. The soup to eat with fufuo, is "complete" in Akan culture if it has some animal each from the sky, the earth and from water. Chicken usually is accepted for something from the sky. In rural areas in Akan territories, wild birds in Akanland, such as toucan, are caught by young Akan men and end up on the Akan soup. Fish or freshwater prawns (crayfish), or something from the sea if available, serves for something from the water. The earth can provide something from the bush, such as snails, deer, or domestic animals such as sheep or goat. Vegetables almost always include tomatoes, onions and chili pepper. For stews, spinach is often used, and the crushed seeds of agushi, a melon related to watermelon, or black-eyed peas. Smoked fish is popular in Akan stews. Reference: http://en.wikipedia.org/wiki/Akan_cuisine