When comparing the health advantages and preparation techniques of konkonte and fufu, there are a number of aspects to consider.
It’s crucial to remember that everyone has different dietary requirements and preferences, thus what is deemed “better” may vary depending on individual preferences and health objectives.
Here is a list of some of the reasons why some individuals think konkonte is preferable to fufu:
Fufu is considered to be starchy and can contain a lot of carbohydrates because it is created from boiling cassava and plantains. Its starchy content might not have been completely removed by boiling, which would have increased its carb content.
Conversely, konkonte is made from dried cassava, and the starchy content is lessened during the drying process. Compared to fufu, this might lead to a reduced carbohydrate content.
- Method of preparation: To make fufu, boil the cassava and plantain, then pound them until they have the consistency of dough. Time and physical exertion are needed for this ancient procedure.
Ground into a powder, dried cassava is used to make konkonte. After that, this powder is combined with water over heat until it takes on the consistency of dough, free of lumps.
Some may think that making konkonte is easier than pounding fufu, which is a labor-intensive operation.