Ntouba (Pounded Plantain)

shopping_basket Ingredients 3 items

• check_circle Green plantains (unripe)
• check_circle Yellow plantains (ripe)
• check_circle Water for cooking

receipt_long Preparation Steps

1. 1
   Peel your plantains to remove their skin.
2. 2
   Scrape the surface of the plantains to remove their outer layer, which sometimes contains fibers.
3. 3
   Cut them into pieces and rinse them thoroughly.
4. 4
   Put them in a pot and add water to halfway up.
5. 5
   Cook them for 20 to 25 minutes over medium heat. However, don't forget to check the doneness of the ripe plantains; they should not absorb too much water.
6. 6
   As soon as the ripe ones are cooked, remove and drain them and place them in a clean mortar. Let the unripe plantains continue cooking for another 10 minutes.
7. 7
   Pound the ripe plantains until the lumps disappear, add the drained unripe plantains to this paste and pound vigorously again until you obtain a good compact texture.
8. 8
   Moisten your hands to prevent the plantain paste from sticking, and shape it into sausage-shaped balls. Using a sewing thread, as in the old days, cut these plantain balls into slices. It can serve as an accompaniment to several sauces. Enjoy!