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Ingredients
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Fufu (plantain + cassava)
Serving (optional)
Method
Fufu (plantain + cassava)
- 1
Prepare cassava
Peel the cassava thoroughly, cutting off both ends and removing the thick brown skin and the inner pinkish layer. Cut the peeled cassava into 1- to 2-inch chunks. Rinse under cold water to remove any residual dirt or sap.
- 2
Prepare plantains
Peel the ripe plantains. (Ripe plantains should be yellow with some black spots; they will mash easily.) Slice the plantains into 1-inch pieces.
- 3
Boil
Place the cassava and plantain pieces in a medium pot. Add about 6 cups of water or enough to cover the pieces by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until both cassava and plantain are completely tender and a fork pierces them easily, 20–25 minutes. If cassava has a woody core, remove and discard it before boiling; ensure no fibrous core remains.
- 4
Drain and reserve
Carefully drain the boiled cassava and plantain in a colander, reserving about 1/2 to 1 cup of the cooking liquid. Allow them to sit briefly (1–2 minutes) so excess steam escapes and handling is safer.
- 5
Remove cassava core (if present)
Check each cassava chunk for a tough, fibrous core. If present, slice down the center and remove the stringy core. Discard the core and return the remaining flesh to the bowl with plantain.
- 6
Pound or mash to fufu consistency
Option A — Traditional mortar and pestle: Working in batches, place warm cassava and plantain in a large mortar and pound with a pestle until smooth, stretchy, and cohesive with no lumps, about 6–10 minutes. Turn and fold pieces regularly so they mash evenly. Option B — Food processor or stand mixer: Transfer warm cassava and plantain to a food processor fitted with an S-blade or to the bowl of a stand mixer with paddle attachment. Pulse and process, scraping down sides, until smooth and elastic, 2–4 minutes. Add reserved cooking liquid a tablespoon at a time as needed to reach a smooth, slightly sticky, dough-like consistency (fufu should be smooth, not wet).
- 7
Finish and shape
When the fufu is smooth and cohesive, add 1 tbsp butter or 1 tsp palm oil if desired; knead briefly to incorporate for shine and flavor. Wet your hands with water to prevent sticking. Pinch off portions and shape into balls or mounds (about 3–4 inch diameter) for serving.
- 8
Serve
Place fufu balls on a plate, cover to keep warm, and serve immediately with your hot soup or stew. To eat traditionally, pinch off a small piece, shape into a thumb-sized scoop, then dip into the stew.
Serving (optional)
- 9
Reheat or prepare your preferred soup or stew (about 2 cups) to accompany the fufu. Serve hot alongside the fufu balls.