Peel the cassava roots and cut them into chunks.
Peel the ripe plantains and cut them into chunks as well.
Cover the cassava and plantain chunks in a large pot with water.
Heat the water on medium-high until it boils, then simmer the cassava and plantains until they become soft and tender, which should take about 20-25 minutes.
Once the cassava and plantains are cooked, drain them and reserve some cooking water.
Mash the cooked cassava and plantains together in a large bowl or mortar and pestle until they form a smooth, dough-like consistency. A food processor can be utilized for this step as well.
If the mixture is too dry, add some of the reserved cooking water a little at a time until you reach your desired consistency. Be careful not to add too much water, as you want the fufu to be firm and smooth.
Season the fufu with salt, if desired, to taste.
If adding additional ingredients like garlic, onion, or bacon, cook in a small frying pan with 1 tablespoon of oil until the garlic and onion are translucent and bacon, ham, or chicharron are to your liking. Mix well into the fufu, and form into balls for serving.
Serve the fufu warm alongside your favorite soup or stew.
