Mains
Plantain Foutou with Peanut Sauce (Foutou Banane et Sauce Arachide)
Ingredients
- 6 unripe plantains, boiled and peeled
- 300 g (10 oz) beef or chicken, cubed
- 200 g (7 oz) natural peanut butter
- 2 tomatoes, blended
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 chili pepper
- 1 L (4 cups) water
- Salt, to taste
Method
- Pound the boiled plantain in a mortar until smooth and elastic, adding water as needed; shape into a mound.
- Brown the meat with onion and garlic in a saucepan.
- Add blended tomatoes and chili, cook 5 minutes.
- Stir in peanut butter and water, and simmer 25-30 minutes, stirring often, until the sauce thickens and the oil separates slightly.
- Season with salt and serve the sauce alongside the mound of foutou.
Introduction: One of Ivory Coast's most iconic pairings: smooth pounded plantain foutou served with a deeply savory peanut sauce, considered a Sunday staple in many households.
Cultural Background: One of Ivory Coast's most iconic pairings: smooth pounded plantain foutou served with a deeply savory peanut sauce, considered a Sunday staple in many households.
Tips: Stir the peanut sauce frequently near the end to prevent scorching, since peanut butter burns easily. Keep foutou covered with a damp cloth while finishing the sauce.
Variations: Add smoked fish alongside or instead of meat for a coastal variation.
Storage: Refrigerate foutou and sauce separately in airtight containers for up to 2 days.
Reheating: Reheat the sauce gently on the stovetop, stirring often; steam or microwave foutou covered with a damp towel to soften.
Nutrition: Approx. per serving: 560 kcal, 26 g protein, 55 g carbohydrate, 28 g fat
FAQs:
Q: Can I use store-bought peanut butter?
A: Yes, choose a natural, unsweetened variety for the most authentic flavor.
Q: Is this dish very spicy?
A: It's mild to medium by default, with the whole chili adding warmth without overwhelming heat.
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