Ewedu soup
The requested resource is not found. Learn about different variations of fufu from across the continent, easy recipes and soup parings with this short guide. The sheer joy ewedu soup eating fufu is is hard to match.
Fufu, which is believed to have originated in modern-day Ghana, is commonly made by pounding starchy food crops such as cassava, yam, plantain and others with hot water. It’s eaten throughout the West African region and in several Caribbean countries including Haiti, Jamaica, Cuba and Puerto Rico. In this short guide, we list some of the most common types of fufu, and by “fufu” we mean any hot starch, ground or mashed, cooked over heat and formed into a rich paste, generally eaten by hand with stew or soups. For the purpose of this guide we also includes East and Southern African versions, as well, though we completely understand if you don’t categorize your nshima, sadza or pap as fufu.
Below we give you a guide to different types of fufu from across the continent, links to recipes on how to make them, and offer some pairing suggestions. Cassava is one of the primary starches used to make fufu. It’s eaten in Liberia, Sierra Leone, Côte D’ Ivoire, Nigeria, Ghana, Togo and Benin and more. It’s also eaten in several Caribbean countries as well. Made of fermented cassava, this fufu can and should be eaten with any stew of choice: peanut-based stew, egusi, okra, tomato stew—whichever your heart desires. It is often described as having a slightly tart and sour taste. It’s eaten across West Africa, in Nigeria, Ghana, Cameroon, Togo, Benin, Sierra Leone and more, and it pairs well with most stews such as okra soup, tomato stew, egusi and more.
As its name implies, this popular fufu is made of yams, pounded down into a flour and then cooked on a stove with hot water. Cooking pounded yam down to a smooth, mashed potato-like texture requires some arm strength but it’s totally worth it in the end. This fufu tastes excellent with a side of vegetable or peanut stew. Everyone should enjoy pounded yam with a side of egusi soup at some point in their lives.
