Foo Foo — Print Recipe — The Culinary Codex

Boiled green plantains pounded into a smooth, stretchy dough and shaped into balls, served with rich soups and stews for dipping.

Instructions

1 Peel green plantains and cut into two-inch chunks. Place in a pot of salted boiling water.
2 Boil for twenty minutes until very soft and easily pierced with a fork. Drain, reserving a little cooking water.
3 Immediately pound the hot plantain in a mortar with a pestle, or mash vigorously with a wooden spoon.
4 Continue pounding, adding tiny splashes of reserved water, until the mixture becomes smooth and stretchy like mochi.
5 Shape into balls with wet hands, making each about the size of a tennis ball.
6 Serve immediately alongside pepperpot, metemgee, or any hearty soup for dipping and soaking up the broth.

Did You Know?

The rhythmic pounding sound of making foo foo was once a familiar soundtrack in Guyanese villages and could be heard across entire neighborhoods.