Name: Buttery Mashed Yams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 3 lbs yams (or malanga or cocoyam or green plantains); 2 tablespoons butter or 2 tablespoons margarine; salt; pepper

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Recipe by 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.)

Ready In:: 45mins
Serves:
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ingredients

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

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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review by Debbwl

6/2/2011

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.

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photo by Debbwl

6/2/2011

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creation by realbirdlady

6/20/2008

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.)