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  • The pastes are known as foutou, foufou, foufouin or tchokoro.

    Chapter 4

  • To make foutou, peel plantains, cook them in water, then mash them and roll them into balls.

    Chapter 7

  • Like cassava, the slices or yam and the balls of foutou can be kept for a long time once they have been well dried.

    Chapter 5

  • 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.

    Chapter 5


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