Ingredients:

• 5 plantains (ripe or semi-ripe, depending on your preference)

• 500 g cassava (fresh or frozen)

• Water

• Salt (optional)

Instructions:

1. Prepare the ingredients:

   • Peel the plantains, carefully removing the skin.

   • Peel the cassava, removing the thick outer layer. Then cut it into equal-sized pieces for easier cooking. If you're using frozen cassava, make sure it’s fully thawed.

2. Cooking:

   • In a large pot, place the cassava pieces and plantains. Add enough water to cover the ingredients.

   • Bring to a boil over medium heat and cook for about 30 to 40 minutes, or until both ingredients are tender. The cassava should be easily pierced with a fork, and the plantains should be soft.

3. Draining:

   • Once cooked, drain the cassava and plantains, then let them cool slightly. This will make the pounding process easier.

4. Pounding or mashing:

   • If you have a traditional mortar and pestle, start by pounding the cassava pieces to achieve a smooth texture, then remove it from the mortar.

   • Next, pound the plantains.

   • Mix the cassava and plantains together and continue pounding until you achieve a smooth, elastic consistency. Alternating between cassava and plantain during pounding helps create a better texture.

   • If you don’t have a mortar, you can use a kitchen pestle or a potato masher. In this case, it’s recommended to mash the cassava first, as it’s firmer than the plantains.

   • You can adjust the ratio between cassava and plantains according to your taste. For a sweeter foutou, use more plantains. For a more neutral taste, increase the amount of cassava.

5. Forming the foutou:

   • Once the mixture is smooth and free of lumps, shape it into balls or patties using your hands. If the mixture is too sticky, you can lightly wet your hands.

6. Serving:

   • Foutou made from plantains and cassava is usually served hot.

Tip: Foutou is often served with sauces like palm nut sauce, peanut sauce, or eggplant sauce.

Note: Traditionally, foutou is hand-pounded in a large mortar, giving the dish a unique texture. However, you can also use a sturdy blender if you don’t have a pestle. Blend in small batches to avoid overworking the dough..

Preparation for 4 people