Liberian Fufu
Liberian fufu is a smooth, stretchy dough made from boiled and pounded cassava, yams, or plantains. It is a staple across Liberia and much of West Africa, and it works as both the starch on the plate and the utensil. You tear off a piece, press a dent into it, and scoop up soup or stew. With only one ingredient and water, the pounding does all the work. It is also naturally gluten-free.
Instructions
Peel the cassava, yams, or plantains and cut them into chunks. Put the chunks in a large pot.
Pour in enough water to cover the vegetables and bring the pot to a boil over high heat. Turn the heat down to medium and simmer until a fork slides into the pieces easily.
Drain the vegetables and move them to a large bowl. Pound them with a potato masher or a mortar and pestle until you have a smooth, thick paste. A stand mixer or food processor also works for this step.
Keep pounding and kneading until the mixture turns smooth and stretchy, like a soft dough. This takes time and effort, but it decides the texture of the finished fufu. Pound longer for a softer result, or stop sooner if you like it firmer.
Shape the fufu into small balls or pile it in one large mound on a platter. Serve it alongside soups and stews, and use pieces of it to scoop up the sauce.
Make it personal.
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