Foutou RecipeOrigin: Cote dIvoire Period: Traditional |
Ingredients:
500g outer flesh of a cassava tuber 
Foutou Preparation:Method:Peel the plantains and add along with the chopped cassava to salted water. Bring to a boil and cook for about 35 minutes, until soft. Remove the cassava and the plantains into separate bowls. Pound the cassava to a paste and add a little of the cooking broth. Separately pound the plantains to a paste. Mix the cassava and plantain pastes together and add a little cooking broth to prevent sticking. Serve as an accompaniment to any main meal. |
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