Ingredients
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3
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2
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Directions
Buttery Mashed Yams, Also spelled foofoo or foufou, fufu in its many variations is a staple in western and central Africa Traditionally, it would be made by pounding – pounding, not mashing – the boiled tubers or plantains This version offers a modern shortcut using the food processor Use whatever proportions of starch suit your taste Half yam (not sweet potato) and half green plantain might be a good starting point Serve with soup, stew, or cooked vegetables (Adapted from Bethelgroups Ltd ), Was not sure what to expect from this dish, but it turned out to be a nice side I made this using half yam and half green plantains It turns out a little moist for rolling into balls at first but did firm up some as it sat Thanks for the post
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Steps
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1
Done
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Peel the Yam and Malanga. Remove the Peel from the Plantains. |
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2
Done
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Cut Into Large (2-3 Inch) Chunks. |
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3
Done
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in a Large Pot, Boil in Water Until Soft, About Half an Hour. |
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4
Done
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Drain. |
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5
Done
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Mash Slightly. |
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6
Done
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Place in the Food Processor With the Butter, Salt and Pepper. Blend to a Smooth, Very Thick Paste. (if the Paste Is Too Thin to Hold Its Shape, Stir in a Very Small Amount of Dried Potato Flakes.). |
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7
Done
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Roll Into Golf-Ball Sized Pieces. |
