Buttery Mashed Yams

Buttery Mashed Yams created by Debbwl

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:
45mins
Serves:
Units:

ingredients

directions

  • Peel the yam and malanga. Remove the peel from the plantains.
  • Cut into large (2-3 inch) chunks.
  • In a large pot, boil in water until soft, about half an hour.
  • Drain.
  • Mash slightly.
  • 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.).
  • Roll into golf-ball sized pieces.
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RECIPE MADE WITH LOVE BY

@realbirdlady
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@realbirdlady
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"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.)"
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  1. Debbwl
    Was not sure what to expect from this dish, but it turned out to be a nice side. I made this using half yam and half green plantains. It turns out a little moist for rolling into balls at first but did firm up some as it sat. Thanks for the post.
    Reply
  2. Debbwl
    Buttery Mashed Yams Created by Debbwl
    Reply
  3. realbirdlady
    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.)
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