Smooth, elastic fufu made from green plantains pounded to a stretchy dough, lighter than yam fufu and served with rich sauces.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash bowl
Accompaniments: egusi soup, palm nut soup
Instructions
-
1
Peel green plantains and cut into chunks.
-
2
Boil in salted water for 20 minutes until very soft.
-
3
Drain and transfer to a mortar.
-
4
Pound vigorously with a pestle, wetting periodically, for 10 minutes.
-
5
Continue pounding until completely smooth, elastic, and free of lumps.
-
6
Form into smooth rounds and serve with soup or stew.
Did You Know?
Plantain fufu is considered lighter and more digestible than yam fufu, making it the preferred version for elderly family members.
Chef's Notes
Equipment Tips
- mortar and pestle
- large pot
Accompaniments
The Story Behind Foufou de Banane
Plantain fufu is a beloved alternative to yam fufu across southern Togo, where plantains grow abundantly. The technique of pounding boiled starchy vegetables into smooth, elastic dough is one of West Africa's most ancient culinary traditions, requiring considerable skill and stamina. Plantain fufu has a lighter color and slightly sweet flavor compared to yam fufu, and its preparation is often a communal activity where family members take turns at the mortar. The rhythmic sound of fufu pounding is one of the most recognizable sounds of Togolese domestic life.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!