Entree: Cote d'Ivoire – National Cuisine – Foutou Banane (Smooth pounded boiled plantain dough typically served with a savory West African sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) very ripe plantains (yellow with black spots), peeled and cut into large chunks
- 1/2 tsp (3 g) salt
- 1/4 cup (60 ml) water, plus extra as needed for consistency
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 1/2 lb (680 g) bone-in chicken pieces (thighs or drumsticks)
- 1 medium onion, chopped — about 6 oz (170 g)
- 3 garlic cloves, minced — about 0.3 oz (9 g)
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped — about 10 oz (280 g)
- 1 cup (250 g) natural peanut butter (unsweetened, smooth) or ground peanuts
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) ground ginger or 1 tbsp (6 g) fresh grated ginger
- 1 hot pepper (Scotch bonnet or habanero), whole or chopped (optional)
- 2 cups (480 ml) chicken stock or water
- 2 tbsp (30 ml) chopped fresh parsley or cilantro

Instructions

1. Place the plantain chunks in a large pot and cover with water. Add 1/2 tsp (3 g) salt and bring to a boil. Reduce heat and simmer until very tender, about 15–20 minutes; drain well.
2. While plantains are cooking, heat 1 tbsp (15 ml) palm oil in a saucepan over medium heat. Brown the chicken pieces on all sides, then remove and set aside.
3. In the same pan, add remaining 1 tbsp (15 ml) oil and sauté the chopped onion and garlic until translucent, about 4 minutes. Stir in tomato paste, chopped tomatoes, smoked paprika and ginger; cook 3–4 minutes.
4. Return the chicken to the pan, add the chicken stock (or water) and whole hot pepper if using. Cover and simmer until chicken is tender and cooked through, about 25–30 minutes.
5. Remove the chicken; when cool enough, remove bones if desired and shred the meat. Stir the peanut butter (or ground peanuts) into the simmering sauce, whisking to combine. Adjust thickness with more stock or water to reach a saucy consistency. Season with salt and pepper and simmer 5–8 minutes. Return shredded chicken to sauce and keep warm.
6. For the foutou: transfer drained plantains to a large mortar and pestle (traditional) or a sturdy mixing bowl. Pound or mash vigorously, adding up to 1/4 cup (60 ml) water as needed, until the mixture becomes smooth, elastic and free of lumps. Alternatively, use a strong food processor in short bursts, scraping sides and kneading with a spoon between pulses until smooth.
7. Shape the foutou into 4 balls using wet hands or serve as scoops. Plate each foutou portion with generous ladles of the peanut-chicken sauce and garnish with chopped parsley or cilantro.
8. To eat traditionally, tear off a piece of foutou, use it to scoop up the sauce and chicken, and enjoy.