Instructions

1. 1
   Peel and cut the cassava, yams, or plantains into chunks, and place them in a large pot.
2. 2
   Add enough water to cover the vegetables, and bring the pot to a boil over high heat.
3. 3
   Reduce the heat to medium and let the vegetables simmer until they are tender and easily pierced with a fork.
4. 4
   Drain the water from the cooked vegetables, and transfer them to a large bowl.
5. 5
   Use a potato masher, or mortar and pestle to pound the vegetables into a smooth, thick paste. You can also use a stand mixer or food processor for this step.
6. 6
   Continue pounding and kneading the mixture until it forms a smooth and stretchy dough-like consistency. This process may take some time and effort, but it is essential for achieving the right texture.
7. 7
   Once the fufu has reached the desired consistency, shape it into small balls or serve it as a large mound on a serving platter.
8. 8
   Serve with various soups and stews. It can be used as a utensil to scoop up the soup or stew.