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.)
Provided by realbirdlady
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 297.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 52, Carbohydrate 62.4, Fiber 8.8, Sugar 1.1, Protein 3.4
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