Foutou Sauce Graine by @niangcook

N/A
Hard

6 servings

🥩

1 kg

Oxtail

🌴

800 g

Palm Nut Paste

💧

800 ml

Water

🍅

300 g

Tomatoes

🧅

150 g

Onion

🦐

10 g

Crawfish Powder

🍌

1 kg

Plantains

🥔

500 g

Cassava

🧂

5 g

Salt

🫚

2 g

Pepper

🦀

Crabs

🐟

Smoked Fish

Preparation Steps

  1. Step 1/14

    Peel the 3 plantains and 500 g cassava, then cut them into large chunks.

    plantains
    cassava
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Place the plantain and cassava chunks in a large pot, then cover them with water.

    plantains
    cassava
    lukewarm water
    🥣large bowl

  3. Step 3/14

    Boil the plantain and cassava until very tender, about 25 minutes.

    plantains
    cassava

  4. Step 4/14

    Drain the cooked plantain and cassava, then mash them together until smooth and elastic.

    plantains
    cassava
    🧺fine mesh sieve
    🥣large bowl
    🥔potato masher

  5. Step 5/14

    Shape the mashed plantain and cassava mixture into 4 smooth mounds of foutou.

    plantains
    cassava
    🥣large bowl
    🍲serving bowl

  6. Step 6/14

    Rinse the 1 kg oxtail and place it in a large pot with half of the salt and black pepper.

    oxtail
    salt
    black pepper
    🥣large bowl
    🥄wooden spoon

  7. Step 7/14

    Cover the oxtail with water and simmer until tender, about 120 minutes.

    oxtail
    lukewarm water
    🥄wooden spoon

  8. Step 8/14

    Dice the 2 tomatoes and 1 onion while the oxtail cooks.

    tomatoes
    onion
    🔪chef's knife
    🪵cutting board

  9. Step 9/14

    Whisk the 800 g palm nut paste with the remaining lukewarm water until evenly dissolved.

    palm nut paste
    lukewarm water
    🥣large bowl
    🥄wooden spoon

  10. Step 10/14

    Pour the palm nut mixture into the pot with the tender oxtail, then bring it to a gentle simmer.

    palm nut paste
    oxtail
    lukewarm water
    🥄wooden spoon

  11. Step 11/14

    Add the diced tomatoes and onion to the palm nut sauce, then simmer for 25 minutes.

    tomatoes
    onion
    palm nut paste
    🥄wooden spoon

  12. Step 12/14

    Stir 10 g crawfish powder into the sauce, then season with the remaining salt and black pepper.

    crawfish powder
    salt
    black pepper
    🥄wooden spoon

  13. Step 13/14

    Add crab or smoked fish if using, then simmer the sauce for 15 minutes.

    crab
    smoked fish
    🥄wooden spoon

  14. Step 14/14

    Serve the hot palm nut sauce and oxtail alongside one mound of foutou per serving.

    oxtail
    palm nut paste
    plantains
    cassava
    🍲serving bowl
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Plant-based fat, Fruit, Vegetables, Seafood, Seasoning, Starchy vegetables, Root vegetables, Fish

Ingredients

Oxtail, Palm nut paste, Water, Tomatoes, Onion, Crawfish powder, Plantains, Cassava, Salt, Pepper, Crabs, Smoked fish

Allergens

Crustaceans, Shellfish, Fish

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Egg-free

Calories

875 kcal

Macro nutrients

Protein: 38g, Fat: 51g, Carbohydrates: 72g, Fiber: 7g, Sugars: 17g

Nutritional Information

Minerals

Potassium: 1280mg, Iron: 8.1mg, Calcium: 112mg, Sodium: 690mg, Magnesium: 93mg

Vitamins

Vitamin A: 1250µg RAE, Vitamin C: 47mg, Vitamin B12: 4.2µg, Folate: 103µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, potato masher, fine mesh sieve, large bowl, serving bowl

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew, Sauce

Occasions

Lunch, Dinner, Family meal, Weekend meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Ivorian, West African

Geographic

Ivory Coast, West Africa

Various

Aspect

Texture

Silky, Thick, Velvety, Tender, Smooth, Starchy

Flavors

Rich, Savory, Earthy, Smoky, Peppery, Meaty, Tomatoey, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store sauce and foutou separately,Use airtight containers,Cool before refrigerating), freezer : 2 months (Freeze palm nut sauce in airtight portions,Foutou texture may become less elastic after freezing)