Everyone knows that they  are hard to cook because you will need a mortar and a pestle to pound it. Foufou and groundnut sauce are served  sometimes for lunch and dinner. It depends on the family. 

I love to cook Foufou because it’s the only food and the best one my grandma taught me before she died.

mortar
pestle
large bowl
chopping knife
pot

First, boil the yams until they are soft, then place inside a wooden mortar. Second, pound the yam with a wooden pestle until it has the consistency of baker’s dough. 

Also, water needs to be added to the end of the pestle in much the same way as a snooker player rubs chalk onto the end of their cue. 

After that, when the Foufou is ready, dump about a cup of the mixture into a wet bowl and shake it until it forms itself into a smooth ball. 

Finally serve on large platter alongside a soup or stew.

Chop the onion and place it into a saucepan full of water. Second, add the groundnut paste and the tomato puree, then cook over a gentle flame until the oil from the groundnut paste starts coming to the top. 

Then put the chicken, which should already be cut in pieces, fried and seasoned into the saucepan. After that, add the tomatoes, salt, and pepper. 

After stirring gently with a spoon, the groundnut soup will soon be ready and is guaranteed to taste delicious.