Foufou in Ivory Coast
1. Peel the plantains. Put them to boil in a saucepan
2. Using a large mortar or pestle, or in western kitchens, a potato masher, puree the cooked yet firm plantains while mixing in the lukewarm red palm oil
3. Add salt to taste and form medium-sized balls with the mixture
4. Decorate with the chili powder
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