Naka pounding fufu in her village Affem Kabye, Togo

I particularly love this photo because fufu was and still is my favorite Togolese delicacy and because Kabye take pride in their enormous African yams. Fufu preparation is quite labor intensive but the time and effort of boiling and pounding the African yams is well worth the wait and the physical labor. My favorite sauce is made with fresh pork, ground peanuts and 'sesame' and hot peppers. Add a little tchouk (homemade millet beer) and eat it under a mango tree

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“Sunset at the Railroad” by PCV Nicholas Baylor Hall. Namibia, 2011.