Pounded Cassava and Plantain
A pounded starch of fully cooked cassava and plantain, kneaded until smooth and elastic. It is divided into portions and served warm with soups or stews.
Reviewed by Around the Table
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 800gCassava Root (sweet cassava, peeled, cored, rinsed, and cut into chunks)
- 2pcsPlantain (peeled)
- 6gSalt
- 1.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil and add the cassava root and plantains.
- 02
Boil until both are fully cooked and very tender. Drain completely and discard the cooking water; do not reuse it.
- 03
Mash and pound the cooked cassava root and plantains together until smooth.
- 04
Work in the salt and knead until the mixture is stretchy and uniform.
- 05
Divide into equal portions and serve warm with soup or stew. Never eat cassava raw or undercooked.
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