Welcome to the heart of West African cuisine, where flavors dance and traditions are celebrated in every bite. In the vibrant culinary landscape of Côte d'Ivoire, one dish stands out as a symbol of cultural heritage and gastronomic delight: Foutou. This beloved Ivorian staple embodies the essence of communal dining, bringing families and friends together to savor its unique blend of ingredients and textures.

Foutou, also known as "Fufu" in other parts of West Africa, is a versatile dish made primarily from plantains and cassava. It holds a special place in Ivorian culinary tradition, often served alongside richly flavored stews or sauces, creating a harmonious balance of flavors and textures. Beyond its culinary appeal, Foutou reflects the deep-rooted connection Ivorians have with their land and agricultural heritage.

In this recipe, we embark on a culinary journey to recreate the authentic taste of Foutou, honoring centuries-old techniques and flavors passed down through generations. Get ready to experience the warmth and hospitality of Côte d'Ivoire as we dive into the art of crafting this iconic dish, inviting you to savor a true taste of West Africa's culinary treasures.


  • 4 ripe plantains
  • 2 large cassava roots
  • Salt (to taste)
  • Water (for boiling)

For the sauce:

  • 2 large tomatoes, diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tablespoons tomato paste
  • 2 cups vegetable or chicken broth
  • 1 tablespoon palm oil (optional)
  • Salt and pepper (to taste)
  • Fresh cilantro or parsley for garnish (optional)


1- Peel the plantains and cassava roots, and cut them into chunks.

2- In a large pot, add the plantain and cassava chunks. Cover with water and add a pinch of salt.

3- Bring the water to a boil over medium-high heat. Cook the plantains and cassava until they are tender, about 20-25 minutes.

4- Once the plantains and cassava are cooked, drain them and transfer them to a large mixing bowl.

5- Mash the plantains and cassava together until they form a smooth, dough-like consistency. You can use a potato masher or a fork for this step.

6- Wet your hands with water to prevent sticking, then shape the mashed plantains and cassava into small balls or oval shapes. Traditionally, Foutou is served in individual portions.

7- To make the sauce, heat a tablespoon of palm oil in a large skillet over medium heat. Add the chopped onions and minced garlic, and sauté until they are soft and fragrant.

8- Add the diced tomatoes, bell peppers, and tomato paste to the skillet. Cook, stirring occasionally, until the vegetables are tender and the mixture has thickened slightly.

9- Pour in the vegetable or chicken broth, and season the sauce with salt and pepper to taste. Allow the sauce to simmer for 10-15 minutes, or until it has reached your desired consistency.

10- To serve, place a portion of the mashed plantains and cassava on a plate or in a bowl. Ladle the sauce over the top, and garnish with fresh cilantro or parsley if desired.

11- Enjoy your authentic Côte d'Ivoire Foutou with family and friends, savoring the delicious flavors of West African cuisine!

Nutritional Values:

Here's an approximate nutritional breakdown for the ingredients used in the Côte d'Ivoire Foutou recipe:

Ripe Plantains (per plantain, approximately 179g):

  • Calories: 218
  • Carbohydrates: 57g
  • Fiber: 4g
  • Sugar: 31g
  • Protein: 1g
  • Fat: 0.5g

benefits:Rich in carbohydrates, fiber, and vitamins like vitamin C and vitamin A. They provide energy, aid in digestion, and support overall immune function.

Cassava Roots (per 100g):

  • Calories: 160
  • Carbohydrates: 38g
  • Fiber: 1.8g
  • Sugar: 3.5g
  • Protein: 1.4g
  • Fat: 0.3g

benefits: High in carbohydrates and a good source of fiber, as well as vitamins C and B-complex. Cassava roots provide energy, support digestive health, and contribute to a healthy immune system.

Salt and Water: These do not contribute any significant nutritional value.

benefits: Essential for maintaining electrolyte balance, hydration, and proper cellular function in the body.

Tomatoes (per tomato, approximately 123g):

  • Calories: 22
  • Carbohydrates: 5g
  • Fiber: 1.5g
  • Sugar: 3g
  • Protein: 1g
  • Fat: 0.2g

benefits: Packed with antioxidants like lycopene, vitamins C and K, and potassium. Tomatoes support heart health, aid in digestion, and promote healthy skin.

Onion (per medium onion, approximately 110g):

  • Calories: 44
  • Carbohydrates: 10g
  • Fiber: 1.9g
  • Sugar: 4.7g
  • Protein: 1.2g
  • Fat: 0.1g

benefits: Contains antioxidants, vitamins C and B6, and dietary fiber. Onions support immune function, regulate blood sugar levels, and promote heart health.

Garlic (per clove, approximately 3g):

  • Calories: 4
  • Carbohydrates: 1g
  • Fiber: 0.1g
  • Sugar: 0.1g
  • Protein: 0.2g
  • Fat: 0g

benefits: Known for its antibacterial and antiviral properties, garlic also contains vitamins C and B6, manganese, and selenium. It supports immune function, reduces inflammation, and may help lower blood pressure and cholesterol levels.

Red Bell Pepper (per pepper, approximately 119g):

  • Calories: 37
  • Carbohydrates: 9g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 1g
  • Fat: 0.4g

benefits: Rich in vitamins A, C, and B6, as well as antioxidants like beta-carotene and lutein. Red bell peppers support eye health, boost immune function, and aid in collagen production for healthy skin.

Green Bell Pepper (per pepper, approximately 119g):

  • Calories: 30
  • Carbohydrates: 7g
  • Fiber: 2.5g
  • Sugar: 3g
  • Protein: 1g
  • Fat: 0.2g

benefits: A good source of vitamins C, K, and B6, as well as fiber and antioxidants. Green bell peppers support immune function, aid in digestion, and promote healthy bones.

Tomato Paste (per 2 tablespoons, approximately 33g):

  • Calories: 32
  • Carbohydrates: 7g
  • Fiber: 1.4g
  • Sugar: 4g
  • Protein: 1.6g
  • Fat: 0.2g

benefits: Concentrated source of vitamins C and A, as well as antioxidants like lycopene. Tomato paste supports heart health, aids in digestion, and may have anticancer properties.

Vegetable or Chicken Broth: Nutritional values vary depending on the brand and specific ingredients used.

benefits: Provides hydration and essential nutrients like vitamins, minerals, and amino acids. Broth supports overall health and can help boost immunity.

Palm Oil (per tablespoon, approximately 14g):

  • Calories: 120
  • Fat: 14g
  • Saturated Fat: 7g
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 1.5g

benefits: Contains healthy fats, including monounsaturated and saturated fats, as well as vitamin E and beta-carotene. Palm oil supports heart health, provides energy, and may have antioxidant properties.

Salt and Pepper: Negligible caloric value.

benefits: Enhance flavor and add trace minerals to dishes, though consumption should be moderate.

Fresh Cilantro or Parsley: Negligible caloric value.

benefits: Rich in vitamins A, C, and K, as well as antioxidants and minerals like iron and calcium. Cilantro and parsley support detoxification, aid digestion, and promote healthy bones and skin.

These values are approximate and may vary based on factors such as size, ripeness, and specific brands used.


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