Group C - IVORY COAST
What is it?
Foutou! Plantain and cassava mash rolled into little balls, and served with a peanut sauce made from peanut butter and stock.
How was it?
This has been the most radically different breakfast I’ve had thus far. The foutou had a very similar texture to mashed potato, only with a slightly stickier consistency. The taste was somewhere between mashed potato and banana, meaning that the whole dish straddled the sweet-savoury divide. The peanut sauce had a subtle sweetness, but this was shrouded in a salty haze.
Overall thoughts:
Very filling and stodgy. It took quite a while to prepare, though I guess you could make a lot of foutou in advance and despite the time it took it was very easy (most of the time was spent waiting for the plantain and cassava to soften enough to be mashable). It would be fun to make this again with additional elements with which to make it more obviously sweet or savoury, like jam or baked beans.
Very filling and stodgy. It took quite a while to prepare, though I guess you could make a lot of foutou in advance and despite the time it took it was very easy (most of the time was spent waiting for the plantain and cassava to soften enough to be mashable). It would be fun to make this again with additional elements with which to make it more obviously sweet or savoury, like jam or baked beans.
If it was an Ivorian footballer?
Enigmatic, bewildering, mystifying; we’re looking at Gervinho.
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