Fufu
Starchy dough made from cassava and plantain.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prep the Tubers: Peel the cassava and plantains. Cut them into equal-sized chunks and remove the woody core from the center of the cassava pieces.
- 2
Boil: Place the chunks in a large pot, cover with water, and boil over medium heat until they are completely soft and tender enough to be easily mashed (about 20-25 minutes).
- 3
Drain and Cool: Drain the water and let the chunks cool just enough to handle, but they must still be quite warm for the pounding process.
- 4
Pound: Using a traditional wooden mortar and pestle, pound the plantain chunks first until smooth, then pound the cassava. Combine them and pound together vigorously. (Alternatively, use a heavy-duty food processor or stand mixer).
- 5
Achieve Texture: Continuously fold and pound the dough until it becomes a singular, elastic, and smooth ball with absolutely no lumps. Wet your hands slightly to shape it into serving portions.
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