In Western and Central African cooking, fufu holds the same position as mashed potatoes do in traditional European and American cuisine. This staple dish is served with all kinds of soups, stews, and sauces, and looks like a soft, slightly elastic white purée of neutral taste. Depending on the country, the ingredients for fufu may differ. In Ghana, fufu is most commonly made by mashing together cassava and unripe plantains or yams. Fufu-like staples are widespread across Sub-Saharan Africa. Apart from the ingredients mentioned earlier, they can also be prepared with cocoyam, cassava flour, maize, rice, semolina, or potato flakes, and even pre-made fufu powder which only needs to be mixed with water and cooked shortly is commonly used.
