Entree: Cote d'Ivoire – Northern Culinary Region – Foutou Banane (A dense, starchy mashed plantain dough traditionally served with a savory meat or peanut stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr

Ingredients

- 4 large starchy plantains (green to semi-ripe), about 2.2 lb (1 kg) total
- Water for boiling, about 6 cups (1.4 L)
- 6 chicken drumsticks, approx. 1.5 lb (680 g) total
- 2 tbsp (30 ml) red palm oil or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 medium tomato, chopped
- 1 scotch bonnet or habanero pepper, whole or chopped (adjust to heat preference)
- 1 cup (240 g) natural peanut butter or ground roasted peanuts
- 3 cups (720 ml) chicken stock or water
- 1 bouillon cube (optional)
- Salt to taste
- Fresh parsley or cilantro for garnish

Instructions

1. Peel the plantains and cut into 2-inch pieces. Place in a large pot, cover with water and a pinch of salt, bring to a boil and cook until very tender, 15–20 minutes. Drain thoroughly.
2. While plantains cook, heat 2 tbsp (30 ml) palm oil in a saucepan over medium heat. Brown the chicken drumsticks 4–5 minutes per side, remove briefly. Add chopped onion and garlic to the pan and sauté until soft.
3. Stir in tomato paste and chopped tomato, cook 2–3 minutes. Return chicken to pan, add 3 cups (720 ml) chicken stock or water and bouillon cube if using, add scotch bonnet pepper, bring to a simmer and cook 20–25 minutes until chicken is cooked through.
4. In a bowl, thin the peanut butter with 1 cup (240 ml) warm stock from the pot until a smooth slurry forms. Gradually stir the peanut mixture into the simmering sauce, reduce heat and simmer gently 10–15 minutes until thickened. Remove whole pepper if left whole. Adjust salt.
5. Mash the drained plantains in a large mortar and pestle (or use a sturdy wooden spoon and bowl or food processor) with small additions of hot water until the mixture becomes smooth, sticky and elastic. Form into balls or mounds with wet hands.
6. Serve foutou banane hot alongside ladles of the warm peanut-chicken stew, garnish with chopped parsley or cilantro, and enjoy by tearing off pieces of foutou and dipping into the sauce.