Q1: Do I have to eat fufu with my hands at a restaurant?
While traditional etiquette emphasizes eating with the clean fingers of the right hand, restaurants will provide silverware upon request. However, pinching and dipping the swallow by hand gives you far better control over the thick soup than a metal spoon.
Q2: Why is egusi soup sometimes served with small bones and fish skin?
West African culinary traditions place immense value on the rich collagen, marrow, and flavor found in bone-in meats and whole smoked fish. These cuts simmer directly in the stew to build a deeply savory broth. Diners navigate small bones with their fingers as they eat.
Q3: Is fufu gluten-free?
Traditional fufu made purely from cassava roots, green plantains, or yams is naturally gluten-free. Some commercial restaurants mix wheat flour into their swallow blends to improve elasticity during large batch production. Diners with celiac disease or gluten sensitivity should confirm the kitchen’s starch recipe before ordering.
