Dumboy, Liberian pounded cassava

Preparation

1. 1

   Peel the fresh cassava, cut it into pieces and boil in a large pot of salted water for 30-35 minutes, until very tender and starting to fall apart.

2. 2

   Drain, keeping a little cooking water aside, then let it cool for 5 minutes.

3. 3

   Remove the tough central fibres from each piece before continuing.

4. 4

   Pour the still-hot cassava into a large mortar and pound it vigorously and without stopping: unlike fufu, dumboy is pounded while still hot to stay very stretchy.

5. 5

   Add a splash of cooking water little by little as you pound if the paste gets too stiff, until you get a shiny, perfectly smooth ball that stretches.

6. 6

   Shape into balls with wet hands and serve right away, still warm, with a thick sauce like palm butter.