Foutou

Foutou Ingredients:
1 piece of cassava (manioc)
6-8 yellow plantains

Directions
Peel the cassava and plantains and cut into short lengths. Boil the cassava and plantains in unsalted water until cooked, about 20-30 minutes. Cool the plantains in their cooking water while you 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.
Mash the plantains separately without adding any water until smooth. Combine the plantain and cassava. Add a few drops of water if necessary to achieve the proper consistency. Using your hands, form the foutou into balls or oval loaves.

PEANUT BUTTER SAUCE

INGREDIENTSNutrition

1⁄2cup of palm nut oil
1medium onion, chopped
2tablespoons tomato paste
2cups water
1⁄2cup natural-style peanut butter
3⁄4teaspoon salt
1bouillon cube
1tablespoon chili powder
DIRECTIONS
In a medium pot, the oil until cooked through.
Add onion, tomato paste and water. Bring to boil and boil, covered, for 5 minutes.
Add peanut butter and boil, uncovered, 5 minutes more. Stir often.
Add salt, bouillon cube and chili powder. Mix well. Let boil about 5 minutes longer without stirring.
GARBA
Here comes the recipe, for two:

-1 Slice fresh tuna 300 g

-1 Attiéké ball (cassava couscous, which is easily found in exotic grocery stores)

-1 Small onion

-1 African pepper (optional)

– seasoning powder (One small Cube Maggi)

– Oil

– Salt and pepper

-1 Large handful of flour

Preparation :

-> Chop the pepper and reserve. Chop the onion and reserve.

-> Crumble coarsely the attiéké in a steam basket to rehydrate. Prepare it like couscous.

-> Add salt, pepper and flour to tuna and fry it five minutes on each side in hot oil.

-> On a big plate, spread the attiéké , sprinkle it with 3-4 tablespoons of the cooking oil, crumble the maggi cube over the entire surface of the dish, and mix well.

-> Distribute the onion on top. Lay the fried fish on it.

Submit chili apart.

-> And go! It’s even better when you eat it with your fingers!

And don’t forget to send us pictures of your tastiest Garba!
Chicken kedjenou
Ingredients
Number of persons

-

+
- 1 whole chicken
- Eggplant
- 1/2
  
  zucchini
- 3 tomatoes (optional because a little longer)
- 1 big box of peeled tomato
- 2 cloves of garlic
- 1 onion
- Laurel (5-7 leaves)
- Thyme (be careful not to put twigs, unpleasant!)
- Ginger (very very important ingredient)
- Pepper
- Salt
- PreparationPrint
  
  TOTAL TIME: 55 MIN
  
  Preparation time: 15 min
  
  Cooking time: 40 min
  
  Step 1
  Butter halfway up the bottom of a casserole dish.
  
  2nd step
  Cut the chicken into pieces (pestle, thigh, etc.) and put in a casserole.
  
  Step 3
  Scald the tomatoes for plucking, cut into pieces, cut (and peel or not) the other vegetables, add everything to the casserole.
  
  Step 4
  Chop the garlic , add.
  
  Step 5
  Add the spices.
  
  Step 6
  Stir well, put on medium heat, stir every 5-10 minutes.
  
  Step 7
  During cooking, add, to taste, ginger (normally we put a lot, it's spicy) and thyme salt and pepper .
  
  Step 8
  Serve on white rice
  
  Avocats au Gingembre (Gingered Avocados)
  Country: Cote d'Ivoire
  Course: Appetizer
  Makes: 2-4 servings
  
  Ingredients:
  
  2 avocados
  
  juice of 1 lime
  
  2 tbsp freshly-grated ginger
  
  salt, to taste
  
  Directions:
  
  Mix the lime juice with the grated ginger and salt.
  
  Cut the avocados up into a fine dice. Mix and toss.
  
  Cover and refrigerate for at least an hour. Serve with a crusty bread.
- Gâteau Molleux à l'Ananas et à la Noix de Coco (Soft Cake with Pineapple and Coconut)
  Country: Cote d'Ivoire
  Course: Dessert
  Makes: 8-10 servings
  
  Ingredients:
  
  10 1/2 ounces fresh pineapple pieces with reserved juice
  
  1/2 cup grated coconut
  
  1 1/2 cups all-purpose flour
  
  2/3 cup caster sugar
  
  3 eggs, beaten
  
  1/2 cup butter
  
  1 tsp baking powder
  
  pinch of salt
  
  Directions:
  
  Preheat oven to 400 degrees, then grease and flour a spring-form cake pan and set aside.
  
  Melt the butter and add to a large bowl with the coconut. Add the sugar and eggs.
  
  In another bowl, sift the flour together with the baking powder and salt. Add to the first bowl and mix well.
  
  Fold in the pineapple and reserved juice.
  
  Transfer the batter to the prepared cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean. The cake should be turning a golden-brown color on top.
  
  Remove from the oven and let cool for 10 minutes before releasing the pan. Serve.
  
  Gnamakoudji (Ginger juice)
- ngredients (for 16 persons) :
  - 1 kg fresh ginger
  - 4 l water
  - 1 kg sugar
  - 2 packets of vanilla sugar or vanilla extract
  - some mint leaves
  - 3 lemons
  
  Method :
  
  Peel the ginger, and put in the mixer with some water to obtain a paste.
  
  Pour the water in a large mixing bowl, add the ginger paste and the chopped lemons. Set aside for 30 minutes.
  
  Filter the juice. Add the vanilla, and the sugar, gradually. Taste often, to check if there is enough sugar.
  
  Add a few mint leaves. Bottle the drink and place in the fridge.
  
  Shake the bottle well before serving, but the ginger stays at the bottom.
  
  Advice :
  
  Careful it is spicy! The sugar amount is only indicative, add sugar to your own taste.
- (Good Eats: "The Thin" Chocolate Chip Cookies)