Plantain is a common staple in Africa, due to their low cost and versatility in meals. Aside from Africa, plantains are well recognized in other tropical countries such as the Dominican Republic and Puerto Rico, as well as India and some Asian countries.
Plantains are very rich in antioxidants, vitamins, and complex carbohydrates.
- 4 Unripe Plantain
- 1 cup of water
- For this recipe, choose green and firm plantain.
- Wash the unripe green plantain with water.
- Remove the green skin of the plantain by cutting it longitudinally, then opening the green cover, leaving only the unripe cream coloured plantain fruit.
- Cut the plantain into small pieces.
- Pour the plantain slices and water into a blender. One cup (250 ml) of water is enough for 3-4 plantain because you don’t want the fufu to be too mushy. After you put the water and plantain in a blender, blend the plantain until you get the smoothest texture possible.
- Pour the paste into a deep pot (if available, use a non-stick pot) and put it on low heat, stirring continuously with a wooden spatula.
- As the plantain cooks, it will thicken, and bubbles or lumps may be noticed, indicating that the plantain is cooking. Therefore, continue to stir until the paste is combined and forms a sizeable mass. In the process of stirring, if you think the plantain fufu is too thick, you can add more water to your liking.
- Once done, serve on a plate and allow to cool slightly before eating. The more it cools, the harder it becomes.