Fufu

When I first arrived in Liberia in 1970, I had the attitude that I would learn to enjoy Liberian food.  (The hot pepper was a real challenge, but I mastered it!)  I was living back in the bush with Ellie Munter since Darrell and I weren't married at that time.  Ellie enjoyed Liberian food so set a good example for me.

We had not been at Zondo very long when Ellie had to fly to Tappi for a meeting (at Zondo you had to walk or fly since there were no roads at that time).  Since I was still "green," we thought it best if I went to Tappi, too.  Darrell was there at that time, so while Ellie was in her meeting, he and I went to explore the village  of Tappi.  When we went in the market, I asked what was the awful smell--awful being an understatement!  He said it was fufu, and my immediate response was that I would NEVER eat it.  (Hmmm, what was that I said about learning to enjoy Liberian food?)  Darrell hadn't tried fufu at that time, so he couldn't clue me in one way or another.

I don't remember which came first, learning how fufu is prepared or Darrell telling me he had tried it and found out how good it is.  Anyway, the prep doesn't sound any better than the smell, and knowing Darrell's reputation for eating almost anything (except pickled tripe), I'm not sure how I ever got brave enough to try it!

Fufu is made from cassava, a starchy root and close cousin of manioc from which tapioca is made.  The raw cassava is cut into small pieces and put in a pot of water to soak for a day or two.  Then it is put in a cloth bag, placed on a rock in the sun with another rock on top, and left for a day or so until the water is drained.  Now it can be placed in a container with a cover and used whenever you are ready for it.  I don't think your imagination has to work overtime to get an idea of the odor emanating from that container!  That is what I had smelled in the market.

Now it's time to cook the fufu.  The "ripened" cassava is mixed with water and strained to get out the coarse fibers, leaving only the starchy mixture in the pot.  We all know what happens to liquid which has had flour or cornstarch added to it.  The difference with fufu is that there is so much starch in the liquid it not only gets thick, it ends up looking more like a wad of bread dough!  And the yukky smell disappears as it cooks, leaving a distinctive taste that I'm not sure how to describe.

And I can tell you that I didn't lie when I said years ago that I would never eat fufu.  I have NEVER eaten it, because you don't EAT fufu; you swallow it!  (Imagine trying to eat sticky bread dough; it wouldn't work too well.)  With fufu, you lubricate it with soup, cut off a chunk with your spoon, roll it around in your mouth to savor the taste, and swallow.  Yum!  It really is good!!!  We have been enjoying it once a week--just had some today, in fact!