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

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?