Foo-Foo

• 3 green plantains, unpeeled
• Salt

Cook the plantains in unsalted water until tender, about half an hour. When soft, peel, chop coarsely, and pound in a mortar until smooth, moistening the pestle with water from time to time as it gets sticky. Season with salt to taste, and form into small balls. Keep warm. Serve with Callaloo or any creole soup.