Fufu

Method

Peel the plantains and yams, then cut them into 5cm chunks. Bring salted water to the boil in a large pot and add the plantains and yams, cooking for 15-20 minutes until very soft and easily pierced with a fork. Drain the vegetables thoroughly, reserving some cooking water. Transfer the cooked plantains and yams to a large mortar or fufu bowl and pound with a wooden pestle, turning and mashing constantly for 5-7 minutes until smooth and stretchy, adding a splash of reserved cooking water if needed to achieve a workable consistency. Stir in the butter and beat until the mixture is light and fluffy. Serve immediately whilst warm and soft, shaping into balls by wetting your hands and rolling portions together.