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“Also spelled foofoo or foufou, fufu in its many variations is a staple in western and central Africa. Traditionally, it would be made by pounding - pounding, not mashing - the boiled tubers or plantains. This version offers a modern shortcut using the food processor. Use whatever proportions of starch suit your taste. Half yam (not sweet potato) and half green plantain might be a good starting point. Serve with soup, stew, or cooked vegetables. (Adapted from Bethelgroups Ltd.)”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the yam and malanga. Remove the peel from the plantains.
  2. Cut into large (2-3 inch) chunks.
  3. In a large pot, boil in water until soft, about half an hour.
  4. Drain.
  5. Mash slightly.
  6. Place in the food processor with the butter, salt and pepper. Blend to a smooth, very thick paste. (If the paste is too thin to hold its shape, stir in a very small amount of dried potato flakes.).
  7. Roll into golf-ball sized pieces.

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