Côte d'Ivoire
Foutou
Boiled plantain and cassava, or yam alone, pounded together in a wooden mortar with a long pestle until smooth and elastic, then shaped into a ball.
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Côte d'Ivoire
Kabato
Millet or maize flour cooked into a firm paste in the north of the country, the savanna answer to the southern cassava staples.
Côte d'Ivoire
Placali
Fermented cassava dough cooked out with water and beaten smooth into a glossy, sticky, notably sour paste.
Côte d'Ivoire
Plakali
Fresh cassava dough cooked alone into a soft, glossy staple, popular among the Ahanta and Nzema of the west.
Côte d'Ivoire
Plantain Foutou
Foutou Banane
Boiled ripe and green plantain pounded into an elastic Ivorian dough served with sauce.
Côte d'Ivoire
Yam Foutou
Foutou Igname
Pounded yam whipped into a smooth, elastic Ivorian staple served with palm-nut, peanut or okra sauce.