Porridge
Foutou
Central African Republic
Pounded plantains, yams or a mix of both worked into a smooth, starchy swallow; served as the carbohydrate base for stews and sauces in the Central African Republic.
Original eatfuls sticker artwork
What it is
A closer look at Foutou.
Pounded plantains, yams or a mix of both worked into a smooth, starchy swallow; served as the carbohydrate base for stews and sauces in the Central African Republic.
What to look for
Know it when you find it.
Look for a pale, elastic ball with no lumps; when made with plantains it is slightly sweeter and stickier than cassava-based fufu.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Foutou.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Sierra Leone
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Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
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South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
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