Monday, 16 June 2014



1 yukka/cassava root, ½ cup butter, 2 plantains.
Serves: 4 Preparation: 1 hour

As part of the World Cup Food Challenge 2014, this recipe represents a traditional meal of Ghana. Fufu is used as a side dish in the way we would eat mashed potato, but also in place of bread to scoop up soup. The plantain gives it a wonderful sweetness which I find works wonderfully with traditional peanut soup.

1) Peel the rough bark from the yukka/cassava root with a knife and chop off the ends. Dice into chunks the way you would a potato.

2) Bring to the boil in a pan of cold water and leave to simmer for 30 minutes until soft.

3) In the meantime, add the whole plantain to a pan of cold water and bring to the boil. Leave to simmer until you see the skin begin to split, then remove and peel.

4) Add the cooked plantain and the yukka/cassava to a blender with the butter and puree until smooth and elastic.

5) Allow to cool just enough to handle, then serve with soup.

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