Fufu

Prepare the Plantains and Cassava/Yams

If using fresh plantains and cassava/yams, boil them separately in a large pot of salted water until tender (about 20-30 minutes for each). Drain and allow to cool slightly.

Peel the plantains and cassava/yams, and cut them into smaller chunks for easier processing.

Make the Fufu

For Cassava Flour Method: In a large pot, bring 4 cups of water to a boil. Gradually add the cassava flour, stirring continuously to avoid lumps. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens and becomes smooth (about 15-20 minutes). Add salt if desired.

For Fresh Cassava/Yams and Plantains Method: Place the boiled plantains and cassava/yams in a large bowl and mash them together until smooth. You can use a mortar and pestle for traditional methods or a potato masher. Gradually add water as needed to achieve a smooth, stretchy consistency.

Pound or Stir

For a traditional texture, use a mortar and pestle to pound the mixture until it is smooth and elastic. Alternatively, use a stand mixer with a paddle attachment to achieve a similar texture.

Serve