Cassava and plantain fufu, stovetop and microwave

Peel the cassava roots with a potato peeler.

Cut the cassava and soak in room temperature water to remove excess starch.

Peel the plantains and cut into small pieces.

Drain the cassava; blend in two halves, each half the cassava and half the plantain, with just a little water, about two minutes until smooth.

Divide the batter in two.

Stovetop: pour into a pot over medium heat and stir very fast to stop lumps forming, without turning the heat too high; after about four to five minutes it turns to fufu, then stir faster still.

Add a little water to loosen the texture and cook it through; keep stirring.

Wrap in plastic wrap so no crust forms on top until serving.

Microwave: pour the batter into a microwave safe bowl, cover and cook until smooth, about 12 minutes in all; wrap in plastic wrap.

Serve with egusi soup, ewedu or okra soup.