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.
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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