Lifestyle

Nigeria vs Ghana: Who really owns fufu?

Published

2 months ago

November 26, 2025

Beyond football rivalries and jollof wars, fufu has also become a matter of cultural pride.....TAP TO CONTINUE READING

Originally, fufu was made from yams, plantains, or cocoyams. But the introduction of cassava to West Africa in the 16th century by Portuguese traders revolutionised the dish, making cassava-based fufu the most common form seen today.

Nigeria vs Ghana: Who Really Owns Fufu?

Historically, fufu is widely believed to have originated in Ghana, specifically among the Akan people, including the Asante, Akuapem, Akyem, Bono, and Fante ethnic groups. The word fufu itself comes from the Twi language, which literally means white and is likely derived from the whitish colour of the cassava component in fufu.

In Ghana, fufu is typically pounded by hand in a mortar and pestle, producing a soft, slightly sticky ball. It is eaten with a variety of soups such as light soup, palm nut soup, groundnut (peanut) soup, and abunubunu (green leafy soup). Fufu is a popular dish in Ghanaian homes, festivals, and communal gatherings.

While Ghana may hold the historical claim, Nigeria has given fufu its own identity. In Nigeria, fufu (commonly known as akpụ among the Igbo people) is made almost exclusively from fermented cassava. Unlike the Ghanaian version, which may include plantain or cocoyam, Nigerian akpụ is thicker, with a stronger fermented taste and aroma.

Nigerians typically eat akpụ with soups such as egusi, oha, bitterleaf (onugbu), ogbono, or vegetable soup. Among the Yoruba, fufu is also prepared differently, using sieved fermented cassava that is stirred over heat into a smooth, elastic dough.

Today, Nigerians sometimes replace cassava fufu with semolina, maize flour, or even instant plantain flour for convenience.

Fufu is, however, not unique to Nigeria and Ghana. Across Africa and even the Caribbean, variations of fufu abound:

Angola: funge, fúngi
Benin: santana, foufou
Burkina Faso: tô
Cameroon: couscous, couscous de manioc
Central African Republic: foufou
Congo-Kinshasa and Congo-Brazzaville: fufú, moteke, fufú, luku , bidia
Gabon: foufou
Ghana: fufu, fufuo, sakɔro
Haiti: tomtom
Ivory Coast: foutou, foufou
Liberia: fufu
Mozambique: sadja, sadza, xima
Nigeria: fufu, santana, akpụ, ụtara, loi-loi, swallow
Sierra Leone: foofoo, foofoo Togo: foufou

How Fufu Is Eaten In Different Parts Of Africa

Angola

Nigeria vs Ghana: Who really owns fufu?

In Angola, fufu is served as part of the national dish but is called fungi/fungee and is made using cornmeal and okra.

Cote d’Ivoire

Nigeria vs Ghana: Who really owns fufu?

In Côte d’Ivoire, the word foutou is also used. Ivorian foufou is specifically mashed sweet plantains, whereas foutou is a stronger, heavier paste made of various staple foods such as yams, cassava, plantains, taro or a mix of any of those.

Ghana

In Ghana, fufu is made out of pieces of boiled cassava and/or other tubers such as plantain or cocoyam. It is mostly pounded together in a locally made wooden mortar (woduro) using a wooden pestle. In between blows from the pestle, the mixture is turned by hand, and water is gradually added until it becomes a soft, sticky dough. The mixture is then formed into a rounded slab and served.

Nigeria

Nigeria vs Ghana: Who really owns fufu?

In Nigeria, fufu or akpu is a popular food made from fresh or fermented cassava. It is commonly referred to as akpu, which originated primarily among the Igbo people of southeastern Nigeria and various ethnic groups in the South-South region. However, over time, fufu has been adopted by numerous other Nigerian ethnic groups, each incorporating it into their diets with localised variations in preparation and accompanying soups.

At the end of the day, fufu remains one of the most beloved, versatile meals in West Africa.

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Lifestyle

Number Of Eggs Older people Should Eat Daily To Avoid Cholesterol Buildup

Published

2 weeks ago

January 18, 2026

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Eggs are a nutritious food packed with protein, vitamins, and minerals, but they also contain cholesterol. For older adults, balancing egg consumption is important to maintain heart health and avoid cholesterol buildup.

Egg Consumption Guidelines for Older Adults

1. Moderation is Key

Studies suggest that 1 egg per day is safe for most healthy older adults. This amount provides essential nutrients without significantly raising blood cholesterol levels.

2. Consider Your Health Status

If you have high cholesterol, heart disease, or diabetes, limit egg yolks to 3–4 per week while enjoying egg whites more freely.

For healthy individuals, whole eggs can be eaten daily as part of a balanced diet.

3. Focus on How You Cook Eggs

Avoid frying eggs in excessive oil or butter.

Boiled, poached, or steamed eggs are healthier choices that reduce added fats.

4. Balance With Other Foods

Pair eggs with vegetables, whole grains, and healthy fats like avocado or olive oil.

Avoid pairing eggs with processed meats like bacon or sausages, which can increase cholesterol intake.

Why Eggs Are Beneficial

Eggs provide high-quality protein important for maintaining muscle mass, especially in older adults.

They contain choline, which supports brain and liver health.

They offer essential vitamins like B12, D, and selenium for overall wellbeing.

Conclusion:

For older adults, eating 1 egg per day is generally safe and provides numerous health benefits. Those with heart or cholesterol concerns should moderate yolk intake and focus on healthier cooking methods. By balancing egg consumption with a nutritious diet, older individuals can enjoy eggs without risking cholesterol buildup.

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Lifestyle

Stop Excess Intake Of These 3 Types Of Food To Avoid Diabetes

Published

3 weeks ago

January 17, 2026

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Diabetes is one of the main causes of death worldwide, and it has already claimed the lives of several persons who jogged at regular rates while living in the wild, according to the World Health Organization (WHO).

Types 1 and 2 diabetes are the two main varieties that affect people.

The pancreas’ capacity to make insulin is chronically insufficient in those with type 1 diabetes…Read More…>>>

This disorder is brought on by inadequate type 2 insulin sensitivity.

Medical organizations have identified diabetes as a stressor since it is an innate reaction to the meals we consume. This suggests that, occasionally, we may have some responsibility for our own worries.

The following three foods can be consumed less frequently to lower the chance of developing diabetes:

wholesome carbs

In addition to assisting the body in generating energy and preserving existing tissue, carbohydrates have several positive effects on health. The risk of getting diabetes is increased by regularly ingesting a wide variety of sugary meals.

Beverages with added sugar: you ingest additional sugar into your diabetic body every day without even thinking about it.

Red and processed meats should be avoided after the age of 40 by responsible adults due to their detrimental health consequences.

These three food types, according to the website Fleekloaded.com, make up an unhealthy diet that can result in diabetes, which can be fatal.

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Lifestyle

Never Eat Cabbage if You Have Any of These 6 Health Problems

Published

3 weeks ago

January 16, 2026

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Cabbage is a healthy vegetable rich in vitamins, minerals, and fiber. However, it may not be suitable for everyone. In some health conditions, eating cabbage can worsen symptoms or affect treatment. Below are health problems where cabbage intake should be reduced or avoided.....TAP TO CONTINUE READING

Thyroid problems such as goiter and hypothyroidism

Cabbage contains goitrogens that can interfere with thyroid hormone production. Eating too much, especially raw cabbage, may enlarge the thyroid gland or worsen hypothyroidism.

People with thyroid conditions should limit raw cabbage intake.

Irritable bowel syndrome or chronic bloating

Cabbage is high in fiber and fermentable carbohydrates that can cause gas and bloating. For people with IBS, this may trigger stomach pain, cramps, and diarrhea.

Kidney problems

Cabbage contains a high level of potassium, which may be unsafe for people with kidney disease. If the kidneys cannot properly remove potassium, it can lead to dangerous heart rhythm problems.

Blood clotting disorders

Cabbage is rich in vitamin K, which supports blood clotting. People taking blood-thinning medications such as warfarin may experience reduced drug effectiveness if they consume too much cabbage.

Acid reflux or heartburn

Some individuals may notice increased acid reflux or heartburn after eating cabbage, especially when it is raw. It can raise stomach acid levels and cause discomfort.

Post-surgery digestive recovery

After abdominal or digestive surgery, cabbage can cause gas and bloating, which may slow healing. Doctors often advise avoiding gas-producing vegetables like cabbage during recovery.

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