Boiled cassava pounded into a smooth, elastic dough ball served as the perfect vehicle for scooping thick soups and stews.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small bowl or plate
Accompaniments: groundnut soup, okra soup, plasas
Instructions
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1
Peel cassava, cut into chunks and wash thoroughly.
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2
Boil in water for 25-30 minutes until very soft.
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3
Drain and transfer to a mortar.
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4
Pound vigorously with a pestle, adding splashes of water to achieve smoothness.
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5
Continue pounding until completely smooth and elastic with no lumps.
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6
Form into round balls with wet hands. Serve alongside soup.
Did You Know?
The rhythmic thud of the mortar and pestle pounding foofoo is the unmistakable soundtrack of a Sierra Leonean kitchen.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
- bowl of water
Accompaniments
The Story Behind Foofoo
Foofoo has been the primary starch accompaniment in Sierra Leone for centuries. Cassava was introduced to West Africa by Portuguese traders in the 16th century and quickly became a staple due to its hardiness. Pounding foofoo is a communal activity often done by women together.
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