Foufou

Peel and cube the yam or cassava. Boil in salted water for twenty-five minutes until completely tender and easily pierced with a fork.

Drain the cooked yam and transfer to a large mortar. Begin pounding with a pestle, working the yam into a smooth mass.

Dip the pestle in water periodically to prevent sticking. Continue pounding vigorously for ten to fifteen minutes until the foufou is smooth, elastic, and stretchy.

Alternatively, transfer boiled yam to a pot and stir vigorously with a wooden spoon over low heat until smooth and cohesive.

Shape the foufou into a smooth mound using wet hands. The texture should be stretchy and slightly firm to the touch.

Serve immediately alongside any Chadian sauce or stew. Pinch off small pieces with your right hand to scoop food.