Fufu is the general name for dough-like dumplings made mostly of starchy vegetables or grains and accompanied with stews, vegetable stews and sauces that varies from region to region. They usually look similar but differ in consistency, texture and how much starch they contain.
Fufu or foofoo are common staples mainly carbohydrates, popular in most of Africa.
They are made by mashing yam, plantain, cocoyam, rice or cassava, either singly or a combination of any of these into smooth round dough eaten with traditional African vegetable soup or stew.
Fu fu is a staple African food. From Kigali through Lagos to Accra, you will often see women pounding foofoo in large mortar with an equally large pestle. This rich source of complex carbohydrate is also eaten by Africans outside Africa.
Fu fu is rich in complex starch and constitute a high fibre diet. Because most African foods is high fibre based like fu fu, bowel diseases are a rarity amongst Africans.
Traditionally, what ever is chosen to make fu fu (plantain or cassava for example), is brought to boil until it becomes tender, and then placed in a mortar and crushed or pounded until it becomes soft and smooth in consistency or texture.