Fufufufu Plantain W Cassava Recipe
Make Fufufufu Plantain W Cassava Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Plantain-Cassava Fufu Base
Finishing & Serving
Method
Plantain-Cassava Fufu Base
- 1
Prepare ingredients
Peel the plantains and cut each into 3–4 chunks. Peel the cassava, remove the fibrous core from each piece, and cut into roughly 2–3 cm chunks so pieces cook evenly.
- 2
Rinse
Rinse the cassava chunks under cold running water to remove loose starch and any dirt. Pat plantain pieces lightly with a towel if needed.
- 3
Boil
Place cassava and plantain pieces in a large pot. Add about 1 liter of water (enough to cover the pieces by roughly 1–2 cm). Add 1 tsp salt. Bring to a vigorous boil over high heat, then reduce to a simmer and cook until both cassava and plantain are very tender and easily pierced with a fork, about 20–25 minutes.
- 4
Drain
When tender, drain the cassava and plantain thoroughly in a colander. Reserve about 50–100 ml of the cooking liquid in case you need it to adjust texture later.
- 5
Remove cassava core
If any cassava pieces still contain a tough fibrous core, split them and remove the core now (it should pull out easily after cooking).
- 6
Mash
While still hot, transfer cassava and plantain to a large mixing bowl or mortar. Mash vigorously with a potato masher or wooden spoon until mostly smooth and free of large lumps. For an extra-smooth fufu, use a food mill or pass the cooked pieces through a ricer.
- 7
Pound and smooth (traditional method)
If you have a large mortar and pestle (or a sturdy wooden pounding mortar), transfer the mashed mixture and pound rhythmically until it becomes cohesive and elastic, about 5–8 minutes. Periodically fold the mixture over and pound again so heat and moisture distribute evenly.
- 8
Smooth with heat (stovetop method)
Alternatively, return the mashed mixture to a clean pot over low heat. Add 1–2 tablespoons of the reserved cooking liquid or butter/palm oil. Stir and 'knead' the mixture with a spatula or wooden spoon, pressing and folding to release starches and create a smooth, slightly elastic mass. Continue 4–6 minutes until the fufu holds together without being sticky. Add up to the reserved 100 ml cooking liquid in small increments if the mixture is too stiff; add a tablespoon at a time until desired texture is reached.
Finishing & Serving
- 9
Season and finish
Stir in 1–2 tablespoons of unsalted butter or palm oil while the fufu is hot to give a glossy finish and a richer flavor. Taste and add a pinch of salt if needed.
- 10
Portion and serve
Wet your hands with cold water to prevent sticking. Tear off golf-ball to fist-sized portions and roll them between your palms into smooth balls or mounds. Serve immediately with your choice of soup, stew, or sauce (eg. light pepper soup, egusi, groundnut soup, or tomato-based stews). Sprinkle optional ground crayfish or toasted peanuts on the side as garnish.
- 11
Storage
Leftover fufu can be refrigerated in an airtight container for up to 2 days. Reheat by steaming or warming gently on the stovetop with a little water, adding small amounts until the original texture is restored.