Foutou with light soup

Ingredients

• 6 just-ripe plantains and 300 g cassava (or foutou powder)Find in the shop →
• 1 chicken in pieces (or 1 kg fish)Find in the shop →
• 3 African eggplants, 3 tomatoes, 1 onionFind in the shop →
• 6 okraFind in the shop →
• Chili, ginger, 1 stock cube, saltFind in the shop →

Method

1. Cook the chicken with the onion, ginger, salt and 1.5 litres of water for 20 minutes.
2. Add the whole eggplants, tomatoes and chili; cook for 15 minutes, then lift them out and mash them.
3. Return the purée to the broth with the okra and stock cube; simmer for 20 minutes.
4. Foutou: boil the plantain and cassava for 20 minutes, then pound them together into a smooth, elastic paste.
5. Shape balls of foutou and serve them in the light soup.