Fufu originates from West Africa, particularly among the Akan people in present-day Ghana and Côte d'Ivoire. It’s believed to have developed from food traditions involving pounding boiled starchy roots or grains. Cultural Importance: In Ghana, fufu is a staple food across ethnic groups, especially among the Akan, Ashanti, Ahafo, Bono, Brong, Ewe, and Northern peoples. Traditionally, it's eaten at least once a week in many households, especially on weekends or after church. It’s also served at funerals, naming ceremonies, weddings, and other communal gatherings. Fufu represents unity—the pounding often involves two people working together, and eating is usually done communally. Colonial Impact:Despite European influences and modern foods, fufu has remained resilient and central to Ghanaian identity. However, the tools and techniques have modernized—blenders and fufu pounding machines are now common.