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

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

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

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

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

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

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

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

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

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

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

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

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

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