The Art of Fufu: A Guide to the Culture and Flavors of a West African Tradition

ISBN-13: 9781626345966

Media Type: Hardcover

Publisher: Greenleaf Book Group Press

Publication Date: 08-24-2021

Pages: 136

Product Dimensions: 7.00(w) x 9.00(h) x (d)

Our long-term vision is to give fufu a place among the world’s finest culinary traditions. Through this book, The Art of Fufu, and our website, TheArtofFufu.com, we seek to fulfill our vision and offer a stunning, full-color experience that gives readers a better understanding of fufu, its cultural history, and its traditional flair. An intimate journey into typical West African kitchens, the book and website will give readers insight into the region’s deep cultural roots. Providing guidance, starting with table etiquette, each chapter in The Art of Fufu peers more deeply into this breathtaking region and its culinary diversity. Our vision is to impact lives through breaking barriers and uniting all of us on a plate.From the time she was a child, global food ambassador Kavachi Michelle Ukegbu has had a passion for bringing people together through good food for stronger cultural connections. That passion came to full fruition when she founded Grubido.com, a website whose mission is to expand international food awareness. Through Grubido, Kavachi fuses her training in the culinary arts, marketing, and hospitality management to host enriching in-person experiences crafted to expand guests’ culinary horizons. Grubido conducts art shows, called “The Art of Fufu,” throughout the greater Houston area. These shows feature food, beverage tastings, classes, West African culture, works of art, and music—all fulfilling her mission to spread the love of international food to those who haven’t ventured outside their cultural bubble.A third-generation culinary professional with Nigerian heritage, Kavachi spent her formative years cultivating a passion for food in her mother’s restaurant, Safari, the first and longest-running African restaurant in Houston. Inspired by her mother and eager to build on her legacy, Kavachi embarked on her academic journey. She broadened her perspective and explored the finer points of business and dining at Universit. Bocconi in Milan, Italy.

Table of Contents

Preface ix

Author's Note xiii

Acknowledgments xv

1 Descriptions of Ingredients 1

Meats 2

Seafood 4

Seasonings 9

Vegetables 11

Peppers 17

2 Introduction to Fufu 21

Main Ingredients and Different Types of Fufu 22

Cassava 23

Cassava Fufu 24

Garri 26

Garri Fufu 27

Yam Fufu 28

Yam Flour Fufu 29

Amala Fufu 30

Cocoyam Fufu 31

Plantain Fufu 32

Plantain Flour 33

Semolina Fufu 34

Grains Used to Make Fufu 34

Guide to Fufu Etiquette 39

3 Vegetable Soups 43

Edikang Ikong Soup 44

Afang Soup 46

Ofe Owerri 48

Ofe Oha 50

Bitter Leaf Soup 52

Garden Egg Leaf Soup (Ofe Anara) 54

Equsi Soup 56

4 Draw Soups 59

Okra Soup 60

Ogbono Soup 62

5 Western Nigerian Specialties 65

Ewedu Soup 66

Obe Efo Riro 68

Gbegiri Soup 70

6 Niger Delta Specialties 73

Banga Soup 74

Abak Atama Soup 76

Fisherman Soup 78

Nsala Soup 80

7 Northern Nigerian Specialties 83

Miyan Kuka 84

Miyan Taushe 86

Groundnut Soup 88

Conclusion 91

Appendices 93

A Main Ingredients and How to Store Them 93

B Kitchen Equipment 97

C Testimonials 99

Index 103

About TheArtofFufu.com 113

About the Author 115