In a typical Nzema or Ahanta community, the night is often heralded by a rhythmic pounding sound. One might think this pounding might be due to fufu, but rather it is the pounding of our beloved fom fom. The Ahantas and Nzemas have amazing ways of putting maize into use and fomfom is one of the products of maize. Fomfom is made from fermented corn.
The creation of Fomfom is time-consuming. This is because the corn is pruned and steeped in water for two days before milling to allow fermentation. A portion of the fermented dough is then formed into balls and cooked for approximately 30 minutes. The steamed dough is then carefully combined with a little amount of uncooked dough.
The dough is formed into balls with holes within and cooked for 10 minutes. It is then pounded to soften it and shaped into balls before being wrapped in plantain leaves that have been gently warmed by fire or in plastic rubber.
It is mostly served with hot red or green pepper sauce, stews, and shito accompanied by fried or salted fish, shrimp or octopus, pork, fried turkey, and sometimes eaten with palm nut soup.
Fomfom is such a tasty meal but why hasn’t it gotten the appeal that other Western region delicacies have gotten?
Why is good quality fomfom soo difficult to find lately? Why is the art of making and pounding fomfom a dying art? How can fomfom be made into something more than a meal that only Nzema and Ahantas eat? Acheke, one of the popular meals from the Western region has transcended the region to the point where it is accepted all over the country and its popularity can rival that of fufu.
What changed about acheke, that has made it soo appealing lately? Is it because of how versatile it is as a meal? Is it the ease of preparation? Or how appealing the name is? What if more chefs are trained on how to make fomfom? What if the name is changed into something more appealing like fermented maize dumplings, would more people be attracted to it? What if more restaurants started to serve it or food exhibitions were done to promote it, would it make a difference?
I am a lover of fomfom and I for one believe it’s high time this delicacy got the needed publicity that it deserves.
Please leave a comment below telling us how more value can be added to this dying delicacy.
Author-Ahanta Bred
