Green plantains boiled and pounded into smooth, dense balls, creating a starchy accompaniment with a subtle sweetness that pairs beautifully with soups and stews.
Instructions
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1
Peel green plantains and cut into large chunks.
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2
Boil in salted water for 20-25 minutes until very soft.
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3
Drain and transfer to a mortar. Pound vigorously until smooth and elastic.
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4
Wet hands and shape the mashed plantain into smooth balls.
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5
Serve immediately alongside soups, stews, or grilled meats.
Did You Know?
Lituma is sometimes called "the fufu of the forest" because in regions where cassava is scarce, plantains take its place as the pounded staple.
The Story Behind Lituma
Lituma originated in the eastern and equatorial regions of the DRC where plantain trees grow abundantly. It represents the culinary adaptability of Congolese communities, who use whatever starchy crop is most available to create the essential pounded accompaniment.
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