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Preparing Manioc at Banghi in the Congo
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Preparing Manioc at Banghi in the Congo
Preparing Manioc at Banghi in the Congo. Fufu, or cassava bread, is made in Africa by first pounding cassava (Manioc) in a mortar to make flour (as shown here), which is then sifted before being put in hot water to become fufu. Date: circa 1905
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Media ID 11558199
© Mary Evans / Grenville Collins Postcard Collection
Cassava Congo Esculenta Manihot Manioc Mortar Pestle Root Tribesmen Villagers Yuca
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Preparing Manioc at Banghi, Congo (circa 1905): A Glimpse into the Rich Cultural Tradition of Fufu Making This evocative photograph captures the timeless process of preparing manioc, or cassava, for the production of fufu in the Banghi region of the Congo. Manioc, scientifically known as Manihot esculenta, is a staple root vegetable in Africa, also known by various names such as yuca, balinghoy, mogo, mandioca, kamoteng, kahoy, and manioc. In this image, indigenous villagers, including soldiers under French colonial rule, work together to transform manioc into fufu. The root is first pounded in a mortar using a pestle, as shown in the photograph, to create a fine flour. The flour is then carefully sifted before being put in hot water, where it thickens and becomes the beloved African dish known as fufu. Fufu is a significant part of the cultural heritage and culinary traditions of various African tribes, including the Congolese. It is often served with various sauces and soups, providing a nutrient-rich and filling meal. The preparation of fufu is not only a communal activity but also an essential way to preserve and pass down traditional knowledge and customs from one generation to the next. This photograph offers a fascinating glimpse into the past, providing a window into the rich history and cultural practices of the Congo during the early 20th century. The image underscores the resilience and adaptability of African communities in the face of colonialism and the enduring importance of food and tradition in shaping their identity.
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