Liberian Fufu

Peel and cut the cassava, yams, or plantains into chunks, and place them in a large pot.

Add enough water to cover the vegetables, and bring the pot to a boil over high heat.

Reduce the heat to medium and let the vegetables simmer until they are tender and easily pierced with a fork.

Drain the water from the cooked vegetables, and transfer them to a large bowl.

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.

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.

Once the fufu has reached the desired consistency, shape it into small balls or serve it as a large mound on a serving platter.

Serve with various soups and stews. It can be used as a utensil to scoop up the soup or stew.