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Making the traditional dough-like dish fufu, for example, is laborious and involves pounding cooked yams or cassava into a paste with a mortar.

Have you ever tried fufu or efo riro?

At its center, a substantial orb of fufu sits, a pale gold plantain mash formed into a plump dumpling.

Fufu tastes gently vegetal, and it’s a texture-eater’s dream, dense yet smoothly yielding.

Get hands-on with it if you like: Gold Coast Ghal’s menu invites diners to use their fufu as a utensil in the West African way, which servers will explain is simply pulling a piece off and pressing an indentation into it to scoop up the soup.