Foo-foo
A heavily glutenous side dish that pairs well with anything similar to a stew, sauce or other items that would go well with rice or noodles.
mas
Fhu-Fhu, Fufu, Yam Mash
Cassava and water
Peel (completely) and chop the cassava
Grate pieces into a container to ferment
Change the water after 3 days and for the next 2 days replace daily
Once the water is clear, remove and sieve using a pap sieve, tie tightly to remove all water
Spread out into a flat tray and dry in the oven to make the flour
Add Foo-Foo flour to a pot and add water to thicken to a paste and begin heating
Stir until preferred consistency is achieved, adding more foofoo flour and water as necessary.
Transfer to a mortar and pestle and pound until you have a smooth pliable dough
To reheat, cut into bite sized pieces and bake in the oven uncovered until it is heated through
None
Depends on the size of the family
White
Bite-sized or hand-sized
A bit fermented
Mixed with plantains
Little, especially if the cassava is home grown
Mostly restaurants or made in batches by the temple, for free
Common
Long
Lunch, Dinner
On the side or in the soup, curry, etc
Fingers
Stiff mashed potatoes
Bland mashed potatoes
Bland mashed potatoes
It is dense, carb-heavy, but filling
Full, Stuffed, Sleepy
When not chewed, stuffed for a time