Liberian cassava fufu

Preparation

1. 1

   Peel the cassava and cut it into 5 cm chunks, then boil in salted water for 25-30 minutes until a knife slides in with no resistance.

2. 2

   Drain the chunks well and let them cool for 5 minutes so you can handle them without burning yourself.

3. 3

   Remove the fibrous central thread from each piece: it would stay hard even after pounding.

4. 4

   Pound the cassava in a mortar, or pulse it in short bursts with a little cooking water, until you get a smooth, elastic, lump-free paste.

5. 5

   Wet your hands and shape the paste into smooth balls by folding it over itself several times: this motion is what gives fufu its characteristic stretchy texture.

6. 6

   Serve immediately, warm, alongside a well-seasoned sauce: pinch off a small piece with your fingers to scoop it up.