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Foutou
Ingredients4
- green plantains4
- cassava500 g
- water2 L
- salt1 tsp
fruitvegetableotherspice & sauce
Method
- Peel the plantains and cut them into chunks. Peel the cassava, remove the fibrous core, and cut it into similar pieces.
- Rinse both, then boil in salted water until very soft, about 25–30 minutes.
- Drain well and return briefly to the pot to steam off excess moisture.
- Pound the plantains and cassava together in a mortar until smooth, elastic, and free of lumps, adding a splash of cooking water only if needed.
- Shape into smooth balls and serve hot with a West African sauce or stew.