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.)

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 3  lbs  yams (or malanga or cocoyam or green plantains)
• 2  tablespoons butter or 2  tablespoons margarine
•  salt
•  pepper

Directions

1. Peel the yam and malanga. Remove the peel from the plantains.
2. Cut into large (2-3 inch) chunks.
3. In a large pot, boil in water until soft, about half an hour.
4. Drain.
5. Mash slightly.
6. 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.).
7. Roll into golf-ball sized pieces.