Cocoyam Fufu
Cocoyam fufu is a smooth, mouldable swallow made from taro root and a little cassava flour. The recipe is short, but the choice of cocoyam matters: use the heads, which give a smoother texture than the smaller cormels. The cassava flour acts as a binder, so the pounded cocoyam can be shaped into a ball for scooping up soup or stew. It needs only three ingredients and a mortar.
Instructions
Cut the cocoyam into medium-sized chunks and put them in a pot of water. Cook until the chunks are tender all the way through, then drain them well.
Stir the cassava flour with ½ cup of water until it comes together into a ball you can mould with your hands.
Put the cooked cocoyam in a mortar and add the cassava mixture. Pound the two together until the fufu is smooth and holds its shape when moulded.
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