Traditional West African cassava side dish fufu

Start the fufu with the cassava: peel the tubers with a sharp knife, remove the dark skin and the pale layer beneath it, then cut into large pieces. Rinse them well under running water.

Place the pieces in a pot, cover with salted water and bring to a boil. Cook over medium heat for 25 to 30 minutes, until the cassava is soft and a fork slides through easily. Drain the water.

Transfer the hot cassava to a mortar or a thick-walled bowl and pound patiently until a smooth, sticky dough without lumps forms. If it feels too stiff, add a tablespoon of warm water and continue.

With wet hands, shape the fufu into portion-sized balls. Serve warm as a side dish with a thick peanut soup or egusi soup, with braised meat and with sauces.