Yam fufu

Published

3 years ago

March 18, 2023

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• Yam fufu can be eaten with any soup

Yam fufu is often prepared in the traditional method by pounding the yam in a mortar into an elastic or desired texture.

Ingredients

-Two tubers of yam

-Four cups of cold water

Method

-Use a knife to peel the yam.

-Cut each tuber into five or six pieces or desirable then split each piece in the middle part.

-Wash the yam pieces thoroughly and place them into a pot.

-Add four cups of cold water to cover the yam pieces and place the pot on fire.

-Bring water to boil over high heat, use a fork to gauge if yam pieces are soft enough to be mashed or until you notice a cloudy look on yam.

-Remove the yam pieces from the pot and place them into a bowl.

-Reserve some of the yam water to use for processer/blender.

-Place the yam pieces into a bowl to cool down

-Wash the mortar and pestle neatly.

-Pound yam in a mortar until the texture is smooth and serve.

-In case one wants to use the blender or food processor (use a spoon and scoop the mashed yam pieces into a blender or processor.

-Add the water you boiled the yam with into a blender or processor.

-Use pulse speed to remove any lumps – avoid puree mixture, use low-speed setting.

-Once the mixture has an elastic texture remove it from the blender and serve with any soup of your choice.

Can Ghana feed its people well? Building a nutrition-sensitive food system

Published

5 days ago

August 29, 2026

WeeklySpectator

When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.

These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.

What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.

Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.

Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.

The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.

Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.

Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.

What is needed is greater coordination.

A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.

The ultimate goal is not simply to produce more food.

It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.

Feature Article by Women, Media and Change

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