Make a slit down on the plantain and use your thumb to peel off the peel.
Cut the plantain into chunks or big slices repeat the process with the second plantain.
Add to a clean blender and blend, slowly add water start with about a ¼ cup of water then increase as you blend. The size of the plantains will determine the quantity of water needed but make sure you only add water to aid blending.
Pour the plantains into a pan preferable non-stick pan and cook over medium-high heat, using a flat wooden ladle (orogun) to continuously turn as the plantain cook.
As the plantains cook you will notice the change in color if it’s too “hard” add a small quantity of water and stir until it’s fully cooked.
Take off the heat and scoop out from the pot. The color of unripe plantain fufu or amala will be determined by the plantain. So, don’t fret if the color you get is different each time you prepare it.
Serve
Serve with your favorite soup, in this case, egusi and enjoy!