Cassava and Plantain Fufu

A dense and elastic dough ball that pulls away cleanly from the sides. The texture is smooth and firm to the touch, with a subtle earthy and sweet aroma from the plantain.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 446
• Protein: 4 g
• Carbs: 102 g
• Fat: 1 g

Ingredients

• 800 g Cassava root ( peeled and cut into large chunks )
• 400 g Plantain ( ripe, peeled and cut into chunks )
• 1 L Mineral water
• 1 pinch Gray sea salt

Instructions

1. Preparing the tubers

   Peel the cassava and remove the fibrous central core. Peel the plantains. Cut everything into large, even cubes to ensure uniform cooking.

2. Boiling

   Place the pieces in a pot of cold mineral water with a pinch of salt. Bring to a boil and cook until a knife tip slides in like butter. Drain, reserving some of the cooking water.

3. Pounding the dough

   Pound the hot pieces in a mortar or use a heavy-duty blender. Work the mass vigorously until all lumps disappear. The dough must become elastic, smooth, and glossy.

4. Shaping

   Wet your hands with lukewarm water to prevent sticking. Form smooth, round balls. The surface should spring back when pressed with a finger.

Chef's tips

• Regularly dip your pestle or hands in lukewarm water, otherwise the dough will stick everywhere.
• Heat is the secret: work the tubers as soon as they are drained for maximum elasticity.

Storage

Wrap tightly in cling film to prevent the skin from hardening. Keeps for 2 days in the refrigerator.