Fufu in Togo is most commonly made from yam – a starchy tuber. It is a gluten-free and dairy-free side dish. The tradition requires pounding the cooked yam in a mortar until a smooth, elastic dough is formed. Today, a food processor or Fufu flour can also be used.
Fufu is never eaten alone; it serves to scoop up a thick and flavourful stew, such as Peanut Stew (Maman Nounou Sauce) or Gboma Dessi (Spinach Stew).
Cook the meat (if using) in salted water or stock until tender. Remove the meat and set the stock aside.
Heat the palm (or vegetable) oil in a large pot. Add the onion and sauté until soft.
Add the tomatoes, garlic, and if using, the whole chili pepper. Cook for 10-15 minutes until the sauce reduces.
Add the peanut butter and 200 ml of the reserved stock (or water) to the sauce. Stir thoroughly to dissolve the peanut butter and prevent lumps.
Add the cooked meat and Sumbala spice (or bouillon and salt). If the sauce is too thick, add the remaining stock.
Let the sauce simmer slowly for 25-30 minutes, stirring occasionally. The sauce should thicken, and dark oil should rise to the surface, signaling that the peanuts are cooked.
Boil the yam (Yams) in salted water until completely soft (about 30-40 minutes).
Drain the water and transfer the cooked yam to a mortar or a food processor (with a dough blade).
Pound/blend the yam until a perfectly smooth, pliable, and elastic dough without lumps is formed. If the dough is too stiff, you can add a tablespoon of hot water.
Shape the finished Fufu into small loaves or balls using wet hands.
Serve the hot Fufu loaves in the center of a bowl with the peanut stew around them. Fufu is traditionally torn with the hand (right hand), formed into a ball, indented, and used to scoop up the stew.