foutou

Foutou is a staple food in many West African countries, particularly in Côte d'Ivoire, Togo, Benin, and Ghana. It is a dense, starchy paste made by pounding boiled starchy vegetables until a smooth, dough-like consistency is achieved. The most common ingredients used for foutou are plantains (both green and ripe) and yams, though cassava and sometimes a mix of these can also be utilized.

The preparation of foutou is labor-intensive, typically involving boiling the chosen vegetable until tender, then transferring it to a large wooden mortar. A heavy wooden pestle is then used to pound the vegetable vigorously, often with a helper adding water or oil gradually to achieve the desired texture. This pounding process is crucial for developing the characteristic smooth and elastic texture of foutou.

Foutou is usually served as a side dish, accompanying various stews and sauces. Common accompaniments include groundnut soup, palm nut soup, or spicy meat and fish stews. The practice of eating foutou often involves tearing off small pieces of the paste with the hand and dipping them into the sauce, rather than using utensils. It is considered a communal food, often shared among family and friends. The specific ingredients and slight variations in preparation can differ by region and even by household.