Foutou Banane
Foutou Banane (foo-TOO bah-NAHN)
Pounded Plantain and Cassava
A smooth, elastic dough made by pounding boiled plantain and cassava together into a stretchy, cohesive ball that pairs perfectly with rich sauces.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash or plate
Accompaniments: sauce graine, sauce aubergine, kédjenou
Instructions
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1
Boil plantains and cassava separately in salted water until very tender, about 25 minutes each.
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2
Drain and place hot plantain into a mortar. Pound vigorously until smooth.
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3
Add cooked cassava gradually, pounding and folding until fully incorporated and elastic.
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4
Wet hands and shape the foutou into smooth round balls.
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5
Serve immediately alongside sauce graine, sauce aubergine, or kédjenou.
Did You Know?
The rhythmic sound of foutou being pounded in a mortar is one of the most iconic sounds in Ivorian villages — neighbours can tell what is for dinner by the cadence.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle or fufu pounder
Accompaniments
The Story Behind Foutou Banane
Foutou is the quintessential Ivorian accompaniment, a tradition shared across many ethnic groups. The plantain-cassava combination is the most popular version, though yam foutou is also widely made. Pounding foutou by hand is a communal activity that brings families together.
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