Fufu

Recipe View 5 mins Prepare the ingredients: Peel and slice the cassava. Ensure the plantains are ripe and yellow. (5 minutes)

Recipe View 5 mins Combine and Boil: In a large, heavy-bottomed pot, place the cassava and unpeeled plantains. Add enough water to completely cover the vegetables. Bring to a rolling boil over high heat. (5 minutes)

Recipe View 30 mins Simmer Until Tender: Reduce the heat to medium and simmer gently until the cassava is very soft and easily pierced with a fork, about 30 minutes. (30 minutes)

Recipe View 10 mins Drain and Peel: Carefully drain the water from the pot. Allow the plantains to cool slightly, then remove and discard the peels. (10 minutes)

Recipe View 2 mins Mash and Enrich: Return the cooked cassava and peeled plantains to the pot. Add the softened butter. (2 minutes)

Recipe View 15 mins Create a Silky Dough: Using a potato masher or a sturdy wooden spoon, begin mashing the cassava and plantains together until a coarse mixture forms. For an ultra-smooth texture, use an electric mixer on medium speed to beat the mixture, adding more butter as needed to achieve a soft, pliable dough. The consistency should be similar to a very thick, smooth mashed potato. (15 minutes)

Recipe View 5 mins Portion and Serve: Once the fufu reaches your desired consistency, portion the dough into evenly sized balls using a spoon or ice cream scoop. Serve immediately with your favorite West African soup or stew, such as groundnut soup or pepper soup.