Kabye of northern Togo are famous for their gigantic yams. They take great pride in the size of their yam mounds and the enormous size of their yams. The best way to prepare yams is to make fufu. After boiling the yams, women put them in a large mortar, add water and pound them with long pestles. The women pound in a mechanical way, as if they were a machine; the pounding is rhythmic and also tiring, especially on a hot day. Fufu is eaten with a variety of different sauces. The favorite in my village Affem Kabye was ground peanut and “sesame”, hot pepper and freshly slaughtered pork. We used to eat it in the shade of a mango tree. Delectable!
Yam mounds. When the yam has been planted in the mound, the Kabye place a bit of straw and some mud on top of the mound. This is how Kabye know whether or not the mound is full or not.