Foo Foo
Foo foo, a staple in West Africa, is unlike any other starchy dish I’ve ever eaten. Traditionally, boiled plantains (or yucca) are pounded in large wooden mortars until they break down into a springy mash with a sticky, stretchy texture. Pieces are then pulled off by hand (you can use a spoon) and then dipped into a sauce, soup, or stew. I like to pull off pieces before serving and drop into Groundnut Stew (page 296).
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Stir 1 tablespoon salt into a large bowl of cold water to dissolve; add the plantains and let sit for 20 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil and add the remaining salt. Transfer the plantains to the boiling water and cook until very tender, about 30 minutes.
Step 3
Remove from the water, cut crosswise into 1-inch pieces, and put in a food processor. Pulse until finely chopped, then transfer to a mixing bowl and beat with a wooden spoon until smooth, sticky, and springy. (Alternatively, use a mortar and pestle. Put in a mortar, season to taste with salt, then pound with the pestle until the plantains become a sticky, springy mass, about 30 minutes.)
Step 4
Pull off walnut-sized pieces with your fingers and serve immediately.
