Entree: Guinea – Fufu (Pounded starchy dough)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (700 g) cassava (yuca), peeled, fibrous core removed, cut into 2-inch pieces
- 2 medium green plantains, peeled and cut into 1–2 inch pieces
- Water for boiling (enough to cover tubers)
- 1 tsp (5 g) salt, divided
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 3/4 cup (180 g) smooth roasted peanut butter or ground roasted peanuts
- 1 to 1 1/4 cups (240–300 ml) hot water or low-sodium vegetable/chicken stock, divided
- 1 scotch bonnet or habanero pepper, left whole (optional)
- Freshly ground black pepper, to taste
- Chopped fresh parsley or cilantro for garnish (optional)

Instructions

1. Place cassava and plantain pieces in a large pot and cover with water; add 1/2 tsp (2.5 g) salt. Bring to a boil, then reduce heat and simmer until very tender and mashable, about 20–30 minutes. Drain, remove any fibrous core from cassava pieces, and return to the pot.
2. While hot, mash the cassava and plantain together using a mortar and pestle (traditional) or a heavy-duty potato masher. Add small amounts of hot water, 1–2 tbsp (15–30 ml) at a time, and continue pounding/mashing until a smooth, elastic, sticky dough forms with no lumps. If using a stand mixer or food processor, pulse and scrape frequently and add hot water gradually to reach the same consistency. Taste and add remaining salt if needed. Keep warm, covered.
3. To make the groundnut sauce: heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and tomato paste and cook 1–2 minutes more until fragrant.
4. Whisk the peanut butter with 1/2 cup (120 ml) hot water or stock to loosen it, then add to the pan with the onion mixture. Add the whole scotch bonnet (if using) for flavor without breaking, and add additional hot water/stock as needed to create a smooth, medium-thick sauce (about 1 to 1 1/4 cups / 240–300 ml total liquid). Simmer gently for 8–10 minutes, stirring frequently to prevent sticking.
5. Season the sauce with remaining salt (to taste) and freshly ground black pepper. Remove and discard the scotch bonnet before serving, or slice and stir in for more heat. Garnish with chopped parsley or cilantro if desired.
6. To serve, shape fufu into balls or mounds and present alongside the warm groundnut sauce for dipping. Traditionally eaten by hand: pinch off a piece of fufu, form a small indentation, scoop up sauce, and enjoy.