Entree: Burkina Faso – Central Culinary Region – Fufu

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 40 min

Ingredients

- 2 lb (900 g) cassava (yuca), peeled and cut into 2-inch (5 cm) chunks
- 2 large green plantains, peeled and cut into 1-inch (2.5 cm) slices (about 1.25 lb / 570 g peeled)
- 4 cups (950 ml) water, plus more as needed for boiling
- 1 tsp (5 g) fine salt, or to taste
- 2 tbsp (30 ml) vegetable oil (optional, for smoother finish)

Instructions

1. Place the cassava and plantain pieces in a large pot and add enough water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat, then reduce heat and simmer until both are very tender and easily pierced with a fork, about 20–30 minutes.
2. Drain well, reserving about 1/4 cup (60 ml) of the cooking liquid. Remove and discard the fibrous cassava core if present. While hot, transfer cassava and plantain to a large mortar and pestle (traditional) or a sturdy bowl if using a stand mixer or food processor.
3. Pound or process the hot pieces until smooth and elastic, adding a few tablespoons of the reserved cooking liquid as needed to reach a cohesive, slightly sticky dough. If using a food processor, pulse and scrape down sides frequently; finish by kneading briefly by hand or in the mixer to develop a smooth texture.
4. Season with salt and, if desired, 2 tbsp (30 ml) vegetable oil and knead until fully incorporated and glossy. Shape into a single large mound or divide into 4 portions. Serve immediately with soups or stews, using pieces of fufu to scoop up the sauce.