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How to Make Fufu, Pounded Yam or Ugali Abroad Without a Mortar and Pestle

Tokunbo CentralTokunbo CentralOPOct 24, 2026 at 11:18 AM13 views1 reply

No mortar, no pestle, no space to pound? How do Africans abroad make good swallow at home, and which flours are worth buying?

FoodCookingSwallow
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Tokunbo Central
Tokunbo CentralOP·5 days agoBest answer

Tokunbo Central’s answer: home cooks abroad mostly use flours and a strong wooden spoon. What works:

  • Pounded yam: poundo or yam flour gives a smooth result in minutes. Some people boil fresh yam and blend it in a strong food processor in small batches.
  • Fufu: cassava fufu flour, or a mix of cassava and plantain flour, stirred over low heat.
  • Ugali, sadza and nshima: white maize meal stirred into boiling water until thick.
  • Amala: yam flour (elubo) sold in African stores.
  • Eba: garri with hot water; white or yellow garri depending on taste.
  • Technique tips: add flour gradually, stir firmly to avoid lumps, and cover and steam for a few minutes before final stirring.
  • Healthier swaps many people try: oat, plantain or cassava flours mixed with lower-carb options.

Your turn: what is your favourite swallow abroad, and which brand of flour do you trust?

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