Foutou

Description
In the Ivory Coast, plantain holds a privileged place in the national diet and is the base of the traditional "foutou," the national dish.

Ingredients

 * 1 piece of cassava (manioc) about the size of a large carrot
 * 2 kg (4 1/2 lb.) of plantains (8 or 9)
 * salt

Directions

 * 1) Peel the cassava and plantains; cut into short lengths;
 * 2) boil the cassava and plantain in unsalted water until cooked, about 20 minutes;
 * 3) cool the plantains in their cooking water;
 * 4) drain the cassava; mash in a mortar with a few drops of the cooking water to prevent it from becoming sticky; it should have the consistency of a smooth paste;
 * 5) mash the plantains separately without adding any water until smooth;
 * 6) combine the plantain and cassava; add a few drops of water if necessary to achieve the proper consistency;
 * 7) season with salt; using your hands, form the paste into balls or oval loaves;
 * 8) serve with eggplant sauce or "pépé soup".