World Flavors Cookbook

Fufu (Cassava and Plantain)

West Africa's beloved pounded starch — cassava and plantain pounded to a smooth, stretchy dough, used to scoop up soups and stews.

Cuisine: Nigeria

Ingredients

• 500g cassava, peeled and cubed
• 2 ripe plantains, peeled and sliced
• Water for boiling

Instructions

1. Boil cassava and plantain separately until very soft.
2. Drain and combine in a large mortar.
3. Pound with a heavy wooden pestle, wetting the pestle frequently.
4. Continue pounding and turning until smooth, stretchy, and lump-free.
5. (Modern method: blend in a food processor with minimal water, then cook in a pot until thick.)
6. Shape into a dome. Serve with light soup, groundnut soup, or palm nut soup.