By: Wendy Kadianda Muswam
For several centuries, fufu has been in the Congolese culture. The fufu is a dish that is very important to Congolese because it is a staple food. This dish is composed of water and corn flour, sometimes mixed with cassava flour. It contains iron, calcium, and vitamin A, as it is a very substantial meal. Fufu is not only eaten in the Democratic Republic of Congo, but it is eaten in other countries in Africa. However, in some African countries, the fufu is made with water mixed with plantain, cocoyam, maize, rice, instant potatoes flakes, or yams. Furthermore, the Congolese eat fufu at least once a day. It is usually eaten at noon and if they have to eat it a second time during the day, it would be for supper. They eat it with vegetables, meat, fish or pepper. For example, my mom would cook it with chicken and cooked cassava leaves mixed with other vegetables such as cucumbers, zucchini and several other vegetables.
My parents cannot pass a day without eating fufu, even though it has been decades since they left Congo. In addition, the fufu is a dish that is easily digested if it is prepared with corn flour because cassava flour contains starch. Fufu has been, and will remain, in the Congolese culture for years.
(Fufu made with corn flour)
- 500 mL water
- 1/3 cup of corn flour
1. Pour the water into the pan and boil it.
2. When it is boiled, add 100g of corn flour.
3. Simmer for a few second and then stir.
4. When the dough begins to be thick, add the remaining flour and mix until dough is thick, but soft.
5. Now the fufu is ready to be served.