Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 piece of cassava (manioc) about the size of a large carrot
- 2 kg (4 1/2 lb.) of plantains (8 or 9)
- salt
Directions
Peel the cassava and plantains; cut into short lengths;
boil the cassava and plantain in unsalted water until cooked, about 20 minutes;
cool the plantains in their cooking water;
drain the cassava; mash in a mortar with a few drops of the cooking water to prevent it from becoming sticky; it should have the consistency of a smooth paste;
mash the plantains separately without adding any water until smooth;
combine the plantain and cassava; add a few drops of water if necessary to achieve the proper consistency;
season with salt; using your hands, form the paste into balls or oval loaves;
serve with eggplant sauce or "pépé soup".
Category:Ivoirian Recipes
Category:Ivoirian Vegetarian