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The pastes are known as foutou, foufou, foufouin or tchokoro.
To make foutou, peel plantains, cook them in water, then mash them and roll them into balls.
Like cassava, the slices or yam and the balls of foutou can be kept for a long time once they have been well dried.
And sometimes after a meal, the remains of foutou (mashed fresh yams) are carefully gathered up and made into little balls which are then dried in the sun.