Plantain Fufu

Pounded plantain and cassava paste for dipping.

Ingredients

• 6 Green plantains
• 500 g Cassava
• 4 cups Water
• 1 tsp Salt

Method

1. Boil — Cook the peeled plantain and cassava in salted water until very soft.
2. Drain — Keep a little of the cooking water.
3. Pound — Pound in a mortar, adding water bit by bit, until completely smooth and stretchy with no lumps.
4. Shape — Form into a smooth ball with wet hands.
5. Fufu is ready — Serve with soup, pinching off pieces to scoop.

More Equatorial Guinea recipes

• Pepesup
• Succotash Guineano