Swallow foods are not just meals; they are deeply ingrained in the culture of many parts of Africa and beyond. These foods typically consist of dough-like dishes that are eaten by hand and accompanied by vegetable-based soups or stews. Depending on where you are in the world, these "swallows" go by different names and are prepared in various ways. In this post, I’ve compiled a list of swallows from around the world, how they are called, and an overview of how they are prepared.
Benin:
In Benin, several types of swallow are popular. One is Aminwo, an orange-colored dough made from corn flour, oil, tomatoes, and local spices. It is often paired with vegetable soups and stews, served alongside meat or fish. Another common swallow is Aklui, which is made from boiling and pounding fermented cassava. It is typically eaten with light soups made from tomatoes or peanuts, accompanied by meat or fish.
Cameroon:
Swallows in Cameroon include Fufu Corn, Water Fufu, and Garri. Fufu Corn is made from corn flour that is cooked to form a firm dough and is typically served with vegetable soups and either chicken or fish. Water Fufu and Garri are both made from cassava. Water Fufu is made by cooking fermented cassava, while Garri is made from roasted cassava flakes that are cooked in boiling water to form a soft, stretchy dough. Both are eaten with vegetable soups and stews, accompanied by meat or fish.
Central African Republic:
In the Central African Republic, swallow foods are commonly referred to as Kwé, Fufu, or Bouillie, depending on the region. These swallows are typically made by boiling and pounding cassava, yams, or plantains into a soft, elastic dough. They are usually served with vegetable or tomato-based soups and stews, accompanied by meat or fish.
Gabon:
The most common swallow eaten in Gabon is Mboumbou, made by boiling and pounding cassava. It is often eaten with rich stews and soups, served alongside meat or fish. Another popular swallow is Makaya, which is made from fermented corn and cassava flour. Like Mboumbou, it is paired with savory soups and stews, adorned with meat or fish.
Ghana:
In Ghana, the most well-known swallow is Fufu, made by boiling and pounding cassava. Other common swallows include Kenkey, Banku, and Garri Fortor. Kenkey is made from fermented corn dough, steamed in banana leaves, and is usually served with spicy soups or stews. Banku is made from fermented corn and cassava, cooked into a soft, elastic dough. It is typically eaten with fish and vegetable-based soups or stews.
Haiti:
In Haiti, Fufu is similar to the African version, made by boiling and pounding cassava and served with vegetable-based soups and stews. Another popular swallow is Mayi Moulen, made by cooking corn flour into a stiff dough. It is eaten in a similar way to other swallows, by dipping it into bean soup, meat stew, or other vegetable soups and stews.
Ivory Coast:
Popular swallows in the Ivory Coast include Attiéké and Tô. Attiéké is made from cooking fermented cassava to form a soft, stretchy dough, typically eaten with a spicy fish sauce. Tô is made from millet or corn flour and is usually served with peanut or tomato sauce.
Kenya:
A widely consumed swallow in Kenya is Ugali, made by cooking corn flour into a thick, stiff dough. Ugali is typically served with meat or fish stews and vegetable soups. Another local dish, Sima, is made from cooking cassava flour into a soft, stretchy dough, usually accompanied by vegetable soups and stews, with meat or fish.
Liberia:
In Liberia, common swallows include Lukpa, made from cassava flour, pounded yams, and pounded plantains. These are boiled yams or plantains that are pounded into a smooth, dough-like consistency. Like in much of Africa, swallows in Liberia are typically served with meat or fish stews and vegetable soups.
Nigeria:
The most popular swallows in Nigeria include Pounded Yam, Eba, and Amala. Pounded Yam is made by boiling and pounding yams into a smooth, soft dough. Eba is made by cooking Garri (roasted cassava flakes) in boiling water to form a stretchy dough. Amala is made from cooking yam flour into a smooth dough. These swallows are usually eaten with spicy meat or fish-based vegetable soups and stews.
Senegal:
In Senegal, a popular swallow called Lakh is widely eaten. Lakh is made by cooking corn flour to form a thick dough and is often eaten with meat, fish, or vegetable soups and stews. Another common swallow in Senegal is Linguele, made from millet flour. It is eaten in a similar way to Lakh.
South Africa:
In South Africa, the most commonly consumed swallow is Pap, made by cooking corn flour in water to form a thick, firm dough. Pap is typically eaten with a variety of soups and vegetable stews, usually served with meat or fish.
Conclusion
Swallows from across the world share a common thread: they are hearty, dough-like dishes that are often enjoyed by hand, paired with rich, flavorful soups and stews. Whether it's Fufu in Ghana, Ugali in Kenya, or Pap in South Africa, these dishes are more than just food; they are an integral part of cultural identity and tradition.