Foufou

Instructions

1. 1 Peel and cube the yam or cassava. Boil in salted water for twenty-five minutes until completely tender and easily pierced with a fork.
2. 2 Drain the cooked yam and transfer to a large mortar. Begin pounding with a pestle, working the yam into a smooth mass.
3. 3 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.
4. 4 Alternatively, transfer boiled yam to a pot and stir vigorously with a wooden spoon over low heat until smooth and cohesive.
5. 5 Shape the foufou into a smooth mound using wet hands. The texture should be stretchy and slightly firm to the touch.
6. 6 Serve immediately alongside any Chadian sauce or stew. Pinch off small pieces with your right hand to scoop food.