Green Plantain Foufou
Green Plantain Foufou is a easy Ghanaian recipe that serves 1. 340 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $2.25 total, $2.25 per serving
Ingredients
- 3 pieces Green plantain (green, firm, not too ripe)
- 200 ml Water (just enough to facilitate blending)
Instructions
Prepare the plantains
Cut off both ends of the plantain, make a longitudinal slit in the skin and remove it in one piece.
Time: PT5M
Cut into small pieces
Cut the flesh into 2 to 3 cm dice to facilitate blending.
Time: PT3M
Blend with water
Place the pieces in the blender, add the water gradually and blend until you obtain a very smooth puree.
Time: PT5M
Transfer to the saucepan
Pour the obtained puree into a small saucepan.
Time: PT1M
Cook over medium heat
Cook over medium heat while constantly stirring with the spatula. The puree will thicken gradually (10‑20 min).
Time: PT15M
Temperature: medium
Let cool slightly
Remove the saucepan from the heat and let rest for 1 minute.
Time: PT1M
Shape and cover
Place the foufou on a plate, shape it to your liking and immediately cover with plastic wrap to prevent a crust from forming.
Time: PT2M
Nutrition Facts
- Calories
- 340
- Protein
- 2 g
- Carbohydrates
- 80 g
- Fat
- 0.5 g
- Fiber
- 6 g
Dietary info: Vegan, Gluten-free, Dairy-free, low-calorie, low-fat, high-fiber
Ingredient Substitutions
- Instead of Green plantain: Slightly green yellow plantain, Yams (for similar texture)
- Instead of Water: Coconut water, Coconut milk (for richer version)
Equipment Needed
- Knife
- Cutting board
- Blender
- Saucepan
- Wooden spatula
- Plastic wrap
- Bowl (optional)
Critical Steps — Do Not Skip
- Remove the plantain skin without tearing the flesh
- Obtain a perfectly smooth puree in the blender
- Cook until thickened without sticking
Chef Tips from the Video
- Serve with a spinach sauce or a spicy tomato sauce for extra flavor.
- A light drizzle of coconut oil added at the end of cooking adds a pleasant aroma.
- Sprinkle a pinch of sea salt just before serving.
Troubleshooting
The puree remains grainy
Blend longer or add a little more water until a smooth texture is achieved.
The foufou sticks to the saucepan
Reduce the heat and stir constantly; use a heavy‑bottomed saucepan.
Texture too liquid after cooking
Continue cooking a few more minutes while stirring until it thickens.
Storage
Refrigerator: Store in an airtight container 2‑3 days.
Freezer: Not recommended; the texture becomes grainy after thawing.
Room temperature: Can stay at room temperature up to 4 hours, covered.
Make-Ahead Tips
- Prepare the foufou ahead, let it cool, then store it under plastic wrap.
- Reheat by steaming or microwaving before serving.
Last updated: September 6, 2026
