Pounded Cassava and Green Plantain Fufu

What you need

• 450 g (1 lb) cassava, fresh or frozen
• 450 g (1 lb) green plantains, unripe, about 2
• water, for boiling

Method

Restated from the original video

1. 1

   Cut the cassava into 5 cm lengths. Slit the brown skin and the pink layer under it and peel both away.

2. 2

   Quarter each length and cut out the tough fibrous core.

3. 3

   Peel the plantains and cut them into 5 cm chunks.

4. 4

   Put the cassava in a large pot, cover with water and boil for 10 min.

5. 5

   Add the plantains and boil until both are very soft when pierced with a knife, 15-20 min more. Cassava must always be fully cooked, never eaten raw.

6. 6

   Drain, saving a cup of the cooking water.

7. 7

   While still hot, pound the cassava and plantains in a large mortar, a few pieces at a time, folding and turning the mass, until smooth and stretchy, 10-15 min.

8. 8

   Without a mortar, blitz them in a food processor in batches, adding 2-3 tbsp of the cooking water, until a smooth, sticky dough forms.

9. 9

   Wet your hands and knead the fufu in a bowl until no lumps are left.

10. 10

    Shape into 6 smooth balls with wet hands and serve warm alongside a soup or stew.

Imported from tastelist.at. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.