Skip the boxed flour, and make your own plantain fufu at home. Growing up fufu was a big component of my family’s diet. I grew up eating iyan, which in Yoruba is pounded yam, lafun - a finely milled cassava, and eba - a courser yellow or white cassava. All were in powdered form. All are prepared by adding the powder to hot water and stirring vigorously over medium heat, except eba - it can be stirred off the stove. So long we had, obe ata (red stew) in the house, fufu was always an option. For me, my favorite was amala and on occasion lafun, mainly because of how light it was for me, the others felt too dense. You can imagine after growing up with these three types of fufu, I was ...
