Fufu de Manioc

Peel cassava roots and cut into large chunks. Boil in a large pot of water for thirty minutes until completely soft and easily pierced with a fork.

Drain the cooked cassava thoroughly and transfer to a large mortar. Begin pounding with a pestle using strong, rhythmic strokes to break down the fibers.

Continue pounding vigorously, adding tiny splashes of warm water as needed, until the cassava transforms into a smooth, stretchy, elastic mass.

Work the fufu with wet hands, folding and kneading until it achieves a glossy, uniform consistency with no lumps remaining anywhere in the dough.

Shape the fufu into smooth round balls using wet hands. Place each ball on a plate or banana leaf for serving alongside stews and sauces.

Serve immediately while warm and pliable. Fufu is eaten by pinching off a small piece, forming an indent with the thumb, and scooping up sauce.