Green plantains boiled and pounded into a smooth, stretchy dough-like mass, served as a starchy accompaniment to soups and stews.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel the green plantains and cut into chunks roughly five centimetres long.
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2
Boil in salted water for twenty minutes until completely soft and easily pierced with a fork.
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3
Drain the plantains and transfer to a large mortar while still hot.
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4
Pound vigorously with a pestle, wetting the pestle periodically with water to prevent sticking.
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5
Continue pounding for ten minutes until the foutou is completely smooth, elastic, and pulls away from the mortar walls in a single mass.
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6
Wet your hands and shape into smooth balls. Serve immediately alongside soups and stews.
Did You Know?
The rhythmic pounding of foutou is a familiar sound in Central African villages, signalling that dinner is near.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
Garnishing
none
Accompaniments
The Story Behind Foutou Banane
Foutou banane is the plantain equivalent of gozo — a pounded starch that serves as the edible utensil for scooping sauces and stews. Green plantains are boiled until soft, then pounded vigorously in a mortar until smooth and elastic. The result is a dense, stretchy mass that holds together when pinched.
On the Calendar: Served whenever plantains are available, often alternating with gozo as the starch base of meals.
Then & Now: Some urban cooks use food processors, but the mortar and pestle produces a superior texture.
Legacy: Foutou banane demonstrates Central Africa's mastery of starch — transforming simple ingredients into the perfect vehicle for rich sauces.
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