A heavily glutenous side dish that pairs well with anything similar to a stew, sauce or other items that would go well with rice or noodles.

mas

Fhu-Fhu, Fufu, Yam Mash

Cassava and water

Peel (completely) and chop the cassava
Grate pieces into a container to ferment
Change the water after 3 days and for the next 2 days replace daily
Once the water is clear, remove and sieve using a pap sieve, tie tightly to remove all water
Spread out into a flat tray and dry in the oven to make the flour

Add Foo-Foo flour to a pot and add water to thicken to a paste and begin heating
Stir until preferred consistency is achieved, adding more foofoo flour and water as necessary.
Transfer to a mortar and pestle and pound until you have a smooth pliable dough

To reheat, cut into bite sized pieces and bake in the oven uncovered until it is heated through

None

Depends on the size of the family

White

Bite-sized or hand-sized

A bit fermented

Mixed with plantains

Little, especially if the cassava is home grown

Mostly restaurants or made in batches by the temple, for free

Common

Long

Lunch, Dinner

On the side or in the soup, curry, etc

Fingers

Stiff mashed potatoes

Bland mashed potatoes

Bland mashed potatoes

It is dense, carb-heavy, but filling

Full, Stuffed, Sleepy

When not chewed, stuffed for a time