Plantain Fufu

Preparation

1. Peel the ripe plantains by cutting off the ends and making shallow cuts lengthwise along the sides, then peel away the thin yellow skin carefully. Cut the peeled plantains into chunks of about 1.5 inches and place them in a large pot of salted water.
2. Bring the water to a boil over high heat, then reduce to medium and simmer the plantain chunks for 20-25 minutes until they are very soft and beginning to break apart easily when stirred. Test by pressing a piece with a fork; the plantain should be completely soft with no firm center remaining.
3. Drain the cooked plantains completely in a colander, shaking gently to remove excess water, then transfer to a large mortar and pestle or wooden bowl. Using a traditional wooden pestle or pounding stick, pound the plantains vigorously and continuously for 8-12 minutes, rotating and turning the mass as you pound.
4. As the plantains are pounded, they will transform from chunks into a smooth, elastic, stretchy paste that clings together and pulls away from the sides of the mortar. Continue pounding until the plantain reaches a uniform, smooth texture with no lumps or visible pieces remaining. The fufu should be glossy and should stretch like dough when you press it.
5. When the plantain fufu has reached the proper smooth, elastic consistency, remove from the mortar. If using butter, stir it in while the fufu is still warm. Transfer to a serving bowl or plate, shaping it into a neat mound or dome if desired. Serve immediately while still warm and stretchy.