Foo foo
Ingredients
- 1 green plantain, unpeeled
- Salt, pepper to taste
Instructions
Cook the plantain in water until tender, about 1/2 hour. Peel, chop coarsely, and pound in a mortar until smooth, moistening the pestle with water from time to time as it gets sticky. Season with salt and pepper and form into small balls. Warm in a 325F oven for a few minutes and float a few of the balls in Callaloo or any Creole soup. Serves 6.