Sierra Leonean cassava fufu

Preparation

1. 1

   Peel the cassava and cut it into 5 cm chunks, then boil in salted water for 25-30 minutes until a knife slides in easily.

2. 2

   Drain the chunks well and let them cool for 5 minutes.

3. 3

   Remove the fibrous central thread from each piece.

4. 4

   Pound the cassava in a mortar, or pulse it in short bursts with a little cooking water, until you get a smooth, elastic paste.

5. 5

   Wet your hands and shape the paste into smooth balls by folding it over itself several times.

6. 6

   Serve immediately, warm, alongside a well-seasoned sauce like groundnut soup.