This somewhat bland “provision” is traditionally served with Callalloo or sometimes as part of a plate of ground provisions. Its sticky smoothness offers a pleasant consistency.
coarse salt and freshly ground black pepper to taste
Peel the plantain by trimming the stem end and scoring the skin three times around the plantain from end to end with a sharp knife, then pull away the skin between score marks.
Cut the plantain into 1-inch cubes and place in a saucepan with enough water to cover. Simmer until tender, about 30 minutes, and then drain.
Place the plantain in a mortar or deep bowl, and mash with a pestle or potato masher. Drizzle water onto the plantain as the mixture becomes sticky and sticks to your pestle. Use enough water to create a smooth and shiny paste. Continue to pound until smooth, and season with salt and black pepper.
Form the mixture into 1½-inch balls. You may warm the foo foo in a covered baking dish in a 350°F oven before serving if you like. Serve with Callaloo.