How to make it
4 steps. Take it one step at a time.
Peel the cassava tubers and the green plantain
Peel the cassava tubers and the green plantain. Cut them into 2-inch chunks, ensuring you remove the tough woody string from the center of the cassava.
Place the cassava and plantain chunks
Place the cassava and plantain chunks into a large pot and add water until they are fully submerged. Add a pinch of salt if desired. Bring to a boil at 100°C (212°F) and cook for 20-30 minutes, or until both are soft enough to be easily pierced with a fork.
30 minDrain the water, reserving a small cup of the cooking liquid
Drain the water, reserving a small cup of the cooking liquid. Traditionally, you would use a mortar and pestle to pound the mixture. Alternatively, place the warm chunks into a food processor or a heavy-duty mixer. Blend or pound until the mixture becomes smooth, elastic, and free of lumps.
Moisten your hands
Moisten your hands with a bit of water and knead the dough briefly. Shape the fufu into smooth, round balls. If the mixture is too stiff, add a tablespoon of the reserved cooking liquid at a time until the desired stretchiness is achieved.
A little kitchen wisdom
Fufu is traditionally eaten with the fingers by pulling off a small ball, making an indentation, and scooping up soup. Use very green plantains to ensure the texture is firm rather than sweet.
