Description
Ingredients:
– 400 g of beef for tagine
– 430 g of tomatoes
– 1.5 yellow onions
– 400 g of palm nut sauce
– 1 Kub Or bouillon cube
– 2 plantains
– 340 g of cassava
Preparation Steps:
1. Fill a pot with salted water and add some baking soda if you have it, as this will speed up the cooking of the vegetables.
2. Cut off the ends of 2 plantains. Score the skin lengthwise on both sides to easily peel it off, then cut the plantains into pieces.
3. Remove the skin from 340 g of cassava using a knife and cut it into small pieces.
4. When the water boils, add the plantain and cassava pieces to the pot and cook for 20 to 25 minutes, or until the vegetables are tender. Feel free to overcook them to make mashing easier.
5. Meanwhile, prepare the palm nut sauce. Pour 1.2 liters of water into a pot. Add the bouillon cube, 430 g of whole tomatoes, a fresh chili pepper (optional), one onion (halved if large), and 400 g of beef cut into pieces.
6. Bring to a boil, then skim off any foam. Simmer for 15 minutes, covered.
7. After 15 minutes, add 400 g of palm nut sauce. Continue cooking for 30 minutes without the lid.
8. Check the doneness of the plantains and cassava. If a knife goes through easily, they are cooked! Drain them, reserving 4 tablespoons of the cooking water.
9. Mash the vegetables with a fork or potato masher. If the mash is too dry, add some of the reserved cooking water until you can form a smooth paste, similar to bread dough. For best results, blend the vegetables to achieve a smooth paste.
10. Shape the mixture into 4 to 6 balls, depending on your preferred size, and set them aside.
11. After 30 minutes of cooking, remove the tomatoes and onions from the sauce and blend them until smooth. If you don’t have a blender, mash them manually.
12. Return the smooth pulp to the pot and cook for another 5 minutes.
13. At the end of cooking, remove the chili pepper if you added one.
14. Serve hot with the plantain fufu balls.
