Stir 1 tablespoon of coarse salt into a large bowl of cold water until dissolved.

Add the 2-inch lengths of peeled yellow plantains to the salted water.

Let the plantains sit in the cold water for 20 minutes.

Meanwhile, bring a large pot of water to a boil.

Add the remaining 1 tablespoon of coarse salt to the boiling water.

Transfer the plantains from the cold water to the boiling water.

Cook the plantains until they are very tender, approximately 30 minutes.

Remove the cooked plantains from the water.

Cut the plantains crosswise into 1-inch pieces.

Place the plantain pieces into a food processor.

Pulse until the plantains are finely chopped.

Transfer the chopped plantains to a mixing bowl.

Beat the plantains with a wooden spoon until the mixture is smooth, sticky, and springy.

Alternatively, use a mortar and pestle.

Put the plantains in a mortar.

Season to taste with additional salt.

Pound the plantains with the pestle until they become a sticky, springy mass, about 30 minutes.

Pull off walnut-sized pieces of the foo foo with your fingers.

Serve the foo foo immediately.