Plantain fufu — green plantain dough

🍌 A soft green-plantain dough cooked while stirring and served with Nigerian soups or stews. Only unripe plantain and water are needed.

Ingredients

• 600 g peeled green plantain, approximately 3 medium whole plantains
• 300 ml water for blending
• Up to 100 ml extra water, only if needed

Preparation

Wash the plantain skins, trim the ends and slit lengthways. Peel in strips, weigh 600 g flesh and cut into small cubes.

Blend with 300 ml water into a fine purée, working in batches if needed. Stop and unplug before scraping the bowl.

Pour into a heavy-bottomed saucepan. Cook over medium-low heat, stirring continuously and scraping the whole base.

After about 5–7 minutes, when thickened, lower the heat. Fold and press the dough to make the texture even.

If too dry to work, add reserved water a spoonful at a time. Continue gently for about 5–8 minutes until smooth, cooked and soft.

Rest off the heat for 2 minutes. Divide into four portions using a damp spoon and serve with prepared soup. Adjust cooking to the fruit and heat.