Cocoyam Fufu is a traditional Ghanaian recipe for a classic accompaniment of taro (cocoyam) corns that are boiled, pounded to a paste and served with a West African soup. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Cocoyam Fufu.
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Fufu is the starchy staple of West Africa. Most famously it's made with fermented and dried cassava or with fermented cassava paste. But it can be made from any starchy tuber or root that's then pounded to a paste (for example, Nigerian iyan (pounded yam)). Here it's made with cocoyam (taro) tubers that are boiled and pounded to a paste.
Cocoyam is the West African name for the tuberous root of Colocasia esculenta, known elsewhere as Taro. Ghana is the world's third largest producer and taro forms an important part of the diet.
Though this can be made with taro, eddoes are particularly valued for this dish because they are slimier in texture and the final pounded mixture holds together better.
Ingredients:
6 taro corms (cocoyams — eddoes are best)
a little pounded chilli paste
salt and ground black pepper, to taste
Method:
Peel the cocoyam corms thickly then add to a pan of water seasoned with salt, black pepper and a little pounded chilli paste.
Bring the mixture to a boil, reduce to a simmer and cook, partially covered, for about 40 minutes or until the cocoyams are sufficiently tender to be easily mashed.
Drain the cocoyams, turn into a mortar and pound to a thick paste.
Shape the paste into balls and serve accompanied by your favourite West African soup.
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