Ingredients

• Fresh cassava, peeled and cored 800 g
• Green (unripe) plantains, peeled 2 (400 g)
• Water, for boiling 2.5 l
• Cold water, for pounding 80 ml
• Cold water, for wetting the pestle and hands 50 ml
• Light soup, groundnut soup or palm nut soup to serve

Instructions

1. 1

   Cut the cassava into 5 cm chunks, split them lengthwise and remove the woody core; cut the plantains into 3-4 pieces each.

2. 2

   Put the cassava in a large pot, cover with water, bring to a boil and cook for 10 minutes.

3. 3

   Add the plantains and boil for 15-20 minutes more, until both are soft enough for a knife to slide through easily.

4. 4

   Drain well and pound the plantain first in a large mortar (or process it in a food processor) until smooth.

5. 5

   Add the cassava a few pieces at a time and keep pounding, turning the mass with wet hands and adding the cold water a spoonful at a time, until it forms one smooth, stretchy, lump-free dough.

6. 6

   With wet hands, shape the fufu into 6 smooth balls of about 250 g.

7. 7

   Serve at once in bowls of hot soup; pinch off pieces with the fingers and swallow them with the soup.