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Foutou banane: photo of the dish
Illustrative photo: Cyriac Gbogou — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Foutou banane

A soft, elastic dough made by pounding together cooked plantain and cassava. It is one of the most typical side dishes of Côte d'Ivoire, rolled into balls and dipped into a sauce.

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Ingredients

Ingredients

On the side

Nutrition facts

394 kcal per serving

Protein
3.6 g
Carbohydrates
89.8 g
Fat
0.9 g
of which saturated fat
0.3 g
Fiber
5.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cassava, cut it into pieces and boil for 25 minutes in salted water until very tender.
  2. Meanwhile, peel the plantains and cut them into pieces. Add them to the cassava for the last 10 minutes of cooking.
  3. Drain carefully, keeping a little of the cooking water.
  4. Pound the cassava and plantains in a mortar or a large bowl with a pestle, adding a little cooking water gradually, until you have a smooth, even and elastic dough.
  5. Shape into balls and serve straight away with the sauce of your choice.

Variations and tips

Lighter version. Replace half the cassava with courgette or sweet potato for a softer texture.

Making it easier. Fresh cassava is sold in African or Caribbean grocery shops; frozen cassava or packaged pulp also works well.

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Original Ecomely recipe.