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Fond Du Lac, Wisconsin, United States
Ingredients
2 1/2 cups of manioc (cassava) - don't use very center of the cassava.
5 plantain bananas -- don't use center.
Preparation
Boil manioc and plantains like you would potatoes until they're done. Pound manioc, regularly sprinkling water to keep it from sticking and to give it the right consistency. Pound the plantains separately. You don't need water for the plantains. Pound the two together adding water as you did for the manioc. Add 1/2 teaspoon of salt during the process if desired.
Makes three foutou balls.