Fufu

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1. 1
   The night before, or at least 4 hours prior to cooking, freeze one 1-lb. small cassava, peeled, woody center removed, cubed; this will make blending a whole lot easier once it’s thawed.
2. 2
   When ready to cook, remove cassava from freezer and thaw at room temperature 15 minutes. In a high- speed blender, combine cassava, 2 green plantains, peeled, cubed, boiled, and 2 cups water. Blend on high speed until you have a smooth purée; it should resemble a thick pancake batter. Pour the blended mixture into a large heavy-bottomed pot, stir in 2 tsp. kosher salt, and set over medium heat. With a banku ta or wooden spatula, stir mixture continuously until dough is completely silky, up to 20 minutes. Once this consistency is reached, clean your wooden spatula of any built- up fufu and wet it. With the handle of the wet spoon, poke little holes down to bottom of pot and pour 1 tsp. water in each hole. Reduce heat to medium- low, place lid over pot, and steam fufu until it is smooth, sticky, and pliable, 15–20 minutes. Stir once more.
3. 3
   Dampen a small bowl with water. Scoop a portion of fufu the size of an orange into bowl and swirl it around using your fingers until fufu comes together into a smooth ball. Transfer to a plate and repeat with remaining fufu. Serve warm with stews and soups.