Entree: Cote d'Ivoire – Central Culinary Region – Foutou Banane (Mashed plantain dumplings with peanut and smoked fish sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 4 medium green plantains, peeled and cut into 1–2-inch pieces, approx. 2 lb (900 g)
- 8 oz (225 g) cassava (yucca), peeled and cut into chunks (optional for texture)
- 1 tsp (5 g) fine salt, plus more to taste
- 1–1 1/2 cups (240–360 ml) water, for cooking and adjusting consistency
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 medium (about 150 g) onion, finely chopped
- 2 cloves (approx. 6 g) garlic, minced
- 2 medium tomatoes, chopped (about 1 1/4 cups / 240 g) or 2 tbsp (30 g) tomato paste
- 1 cup (250 g) smooth natural peanut butter (or 1 cup / 140 g ground roasted peanuts)
- 1 small scotch bonnet or habanero, minced (optional; adjust to heat preference)
- 1 lb (450 g) smoked fish (tilapia, mackerel, or similar), deboned and flaked
- 1 small bouillon cube (about 8 g), crushed (optional)
- 2 tbsp (30 ml) lime or lemon juice
- Salt and black pepper to taste
- 2 scallions, sliced, and fresh parsley for garnish

Instructions

1. Place plantain pieces and cassava (if using) in a large pot, cover with water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer until very tender and easily pierced with a fork, 20–30 minutes. Drain well.
2. While hot, transfer drained plantain and cassava to a large mortar and pestle (traditional) or a sturdy bowl. Pound or mash vigorously, adding a few tablespoons of hot water as needed, until a smooth, elastic dough (foutou) forms. If using a stand mixer or food processor, mash and then beat briefly to develop a stretchy texture. Divide into 4 portions and keep covered and warm.
3. For the sauce, heat 2 tbsp (30 ml) palm or vegetable oil in a saucepan over medium heat. Sauté chopped onion until soft, 4–5 minutes. Add garlic and minced pepper; cook 1 minute more. Stir in chopped tomatoes or tomato paste and cook until the mixture darkens and the raw tomato taste softens, 5–8 minutes.
4. Reduce heat to low and whisk in peanut butter (or ground peanuts) with 1–1 1/2 cups (240–360 ml) water or stock until smooth. Simmer gently, stirring frequently, 8–12 minutes until the sauce thickens to a saucy consistency. Add crushed bouillon cube if using, and season with salt, black pepper, and lime juice.
5. Fold flaked smoked fish into the sauce just to warm and distribute, taking care not to break the flakes fully. Adjust seasoning and thickness with water; sauce should coat the back of a spoon but remain scoopable.
6. Serve each portion of foutou banane by hand or with a spoon, scooping into the peanut-smoked fish sauce. Garnish with sliced scallions and parsley.