Boiled Atanga

Atanga

Ingrédients5

• ripe atanga (African pear / safou)8
• water1.5 L
• salt1 tsp
• ripe plantains2
• cassava300 g

Préparation

1. Wash the atanga fruits well and leave them whole.
2. Peel the plantains and cassava, then cut the cassava into large chunks.
3. Bring the water to a boil in a pot and add the salt.
4. Add the plantains and cassava and boil until just tender, about 15 minutes.
5. Add the atanga and boil for 5 to 8 minutes more, until the skins soften and the pulp is creamy.
6. Drain and serve hot.
7. Split each atanga, sprinkle with a little salt, and eat the pulp with the plantain and cassava.