Fufu
Boiled cassava and plantain pounded by hand into a smooth, stretchy dough — Ghana's most cited home, though the technique and dish are shared across much of West and Central Africa, meant to be pinched off and swallowed alongside a soup, not chewed.
Vegan
Ingredients
- 2 lbs cassava, peeled and cut into chunks
- 1 lb unripe plantain, peeled and cut into chunks
- Water, for boiling
Steps
- Boil the cassava and plantain together in water until very soft, about 30-40 minutes.
- Drain well, reserving a little of the cooking water.
- Working in batches, pound the boiled cassava and plantain in a large mortar with a pestle, folding and turning the mass between strokes.
- Continue pounding, adding a splash of the reserved water as needed, until the mixture is completely smooth, lump-free, and stretchy.
- Shape into smooth rounded balls with wet hands and serve warm alongside soup.