- Cornmeal (maize flour)
- Water
- Pinch of salt (optional)
- Some cooks mix in a little cassava flour
Fufu Corn
Fufu Corn
Fufu corn is the Grassfields' everyday staple: cornmeal stirred into boiling water and worked into a smooth, stretchy dough, rolled into balls.
It is never eaten alone. A piece is pinched off with the fingers, shaped into a small scoop, and used to pick up vegetable soups like njama njama (huckleberry leaves) or khati khati (grilled chicken). Swallowed, not chewed.
Key ingredients
Where to try it
- Restaurants and households across the Northwest and West (Bamenda, Bafoussam).
- Traditional restaurants nationwide, served with vegetable soups.