Fufu (Cassava and Plantain)

Ingredients

• 3-4 large cassava roots (about 2 lbs), peeled and cored
• 3 large green (unripe) plantains, firm
• Water for boiling
• Salt (optional, some prefer plain)

Instructions

1. Prepare cassava: Peel the tough brown outer skin and the pink layer beneath. Remove the fibrous central core. Cut into 2-inch chunks.
2. Prepare plantains: Score the peel lengthwise, soak in hot water for 10 minutes to loosen. Remove peel and cut into chunks.
3. Place cassava and plantains in a large pot. Cover with water and add a pinch of salt if desired.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes until both are fork-tender. They should mash easily when pressed.
5. Drain, reserving some cooking water.
6. Traditional Pounding Method: Transfer to a wooden mortar. Start pounding with the pestle, beginning with plantains (they break down faster).
7. Add cassava and continue pounding vigorously. Between each pestle blow, turn the mixture with a wet hand. Keep a bowl of water nearby to wet your hands frequently.
8. Pound for 15-20 minutes until completely smooth, stretchy, and shiny with no lumps whatsoever.
9. Modern Blender Method: Place hot boiled cassava and plantains in a heavy-duty food processor or stand mixer with dough hook.
10. Process until smooth, adding small amounts of cooking water as needed. Knead by hand for final smoothness.
11. Once smooth, wet your hands and mold the fufu into smooth, round balls (about fist-sized).
12. Serve immediately with groundnut soup, light soup, or palm nut soup.

Tips & variations

• The pounding is traditionally a two-person job: one pounds while another turns and wets the fufu. Always use green (unripe) plantains - ripe ones will make fufu too sweet and soft. The finished fufu should be completely smooth with no visible lumps, and should stretch without breaking. It should be eaten fresh; it doesn't store well. In Ghana, fufu is swallowed without chewing - break off a small piece, make an indent, use it to scoop soup, and swallow!