Entree: Cote d'Ivoire – Southern Culinary Region – Foutou Banane (Starchy mashed plantain and cassava dumpling served with a savory peanut stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 large green plantains, about 2 lb (900 g)
- 1 lb (450 g) fresh cassava (yuca), peeled and chopped
- 2 cups (480 ml) water, plus more for boiling
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil

For the peanut stew (sauce arachide):
- 1.5 lb (680 g) chicken thighs, bone-in and cut into serving pieces
- 1 large onion, chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 g) natural peanut butter or 1 cup (140 g) ground roasted peanuts
- 3 cups (720 ml) chicken stock or water
- 1 scotch bonnet or habanero pepper, whole (optional for heat)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 bouillon cube (optional)
- 1 tsp (5 g) ground groundnut or paprika (optional)
- 4 oz (115 g) fresh spinach or chopped greens (optional)
- Fresh parsley or basil for garnish (no measurement)

Instructions

1. Prepare the plantain and cassava: place peeled plantains and chopped cassava in a large pot, cover with water, add 1 tsp salt, and bring to a boil. Simmer until both are very tender, about 20–25 minutes. Drain well.
2. Mash the root mixture: transfer hot plantain and cassava to a mortar and pestle (or a sturdy bowl). Add butter and a splash of the reserved cooking water and pound or mash until very smooth and elastic; alternatively, use a sturdy wooden spoon or stand mixer on low to achieve a stiff, smooth dough. Shape into 4 portions and keep warm, covered.
3. Start the peanut stew: heat 2 tbsp (30 ml) palm oil or vegetable oil in a heavy pot over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
4. Sauté aromatics: in the same pot, add the chopped onion and sauté until softened, 5–7 minutes. Add minced garlic and tomato paste and cook 1–2 minutes until fragrant.
5. Build the sauce: stir in the peanut butter (or ground peanuts) and slowly add 3 cups (720 ml) stock or water, whisking to combine into a smooth sauce. Return the browned chicken to the pot. Add the whole scotch bonnet if using, and crumble in a bouillon cube if desired.
6. Simmer: reduce heat and gently simmer the stew, partially covered, for 25–35 minutes until the chicken is cooked through and the sauce has thickened. If too thick, thin with a little water. Stir in greens during the last 5 minutes to wilt. Season with salt and optional paprika to taste.
7. Serve: portion a foutou ball on each plate and ladle hot peanut stew and chicken alongside. Garnish with chopped parsley or basil and serve immediately, tearing off pieces of foutou to dip into the sauce.