Fouti

Peel the ripe plantains by cutting off both ends, scoring the skin lengthwise along the ridges, and peeling away the strips. Cut each plantain into three or four equal pieces for even cooking.

Place the plantain pieces in a large pot, add enough water to cover them by about three centimetres, and bring to a vigorous boil over high heat, then reduce to medium and cook for fifteen to twenty minutes.

Test the plantains by piercing with a fork: they should be completely soft with no resistance at all. Drain the water, reserving about half a cup in case the mash needs thinning later.

Using a large wooden spoon or traditional pestle, mash the hot plantains vigorously in the pot until they form a smooth, thick paste with no lumps remaining, adding a splash of reserved cooking water if too stiff.

Season the mashed plantain with salt and white pepper, then fold in one tablespoon of the palm oil, mixing until the oil is evenly distributed and gives the fouti a warm golden-orange hue throughout.

Heat the remaining two tablespoons of palm oil in a small skillet over medium-high heat, add the sliced onion rings, and fry them for five to six minutes until they are deeply golden and crisp at the edges.

Mound the warm fouti onto a serving platter, creating a well in the centre, and top with the fried onion rings and the fragrant palm oil from the skillet, allowing the oil to pool in the well.

Serve the fouti immediately as a starchy accompaniment alongside grilled fish, meat stews, or sauce feuille (leaf sauce), using it to scoop up bites of the accompanying dish in the traditional Guinean manner.