OP: The Art of Fufu
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Greenleaf Book Group Press, Austin, TX, 2021. Hardcover. Near Fine. First printing.
Fufu is a staple of West African cuisine. Made from pounded and boiled yam, cassava, yucca, rice, wheat, plantain, oats, or other starches, its ideal tablemate is a soup or stew in which it can be dipped and used in place of an inedible utensil.
We came across The Art of Fufu (2021) on a lark, wondering if anything like it had ever been published, and we are delighted to say that it satisfies a basic curiosity for those unfamiliar with fufu and its brothy accompaniments. A dozen or so fufu recipes—using fresh ingredients or dried substitutes—are followed by versatile soups as prepared by various ethnic groups in different regions.
Author Kavachi Michelle Ukegbu (whose name, alas, appears only at the very end of the book) writes, extraordinarily, in such a way as to speak to both in- and outsiders, neither pandering nor alienating. Ample frontmatter and headnotes support the recipes, adding thoughtful context and defining terms.
Our copy is a Near Fine first printing without jacket, as issued.
