West Africa · Side
Foofoo (Pounded Fermented Cassava Mash)
Pliant, silky-smooth fermented cassava dough with a distinctive sour tang, hand-pounded and stirred to pair with savory stews.
The story
Central to Mende and Temne households throughout Sierra Leone, fermented cassava foofoo forms the heart of Saturday feasting alongside heavy greens like plasas and cassava leaves. Fermenting peeled cassava tubers underwater for several days develops its unmistakable sharp lactic aroma and neutralizes natural cyanogenic glucosides. The traditional cooking process requires robust arm strength to stretch and beat the gelatinizing dough against a heavy iron pot until completely lump-free.
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