Foufou With Peanut Sauce Recipe | Preparation

I prepared this excellent recipe with my mother. Since I was young, and it's one of my favorite dishes easily, she has been cooking this for me. At home in Benin, the foufou is known as "Agoun" and for OCCAZ, as it is very difficult to punch yam in Europe and elsewhere, in the most Western and the most express! It is almost as good to taste.

As to peanut sauce in Mali, Senegal and other Western African nations, best known as 'Mafé,' my mother is making it. She says you'll get the flavor of peanuts even more when you cook a little dakatine!

Sauce's ingredients

1. 1⁄2 bottle of water and 2 onions
2. Three tomatoes
3. 1 chicken whole
4. 1 pot (peanut paste / peanut butter) 425 g of dakatine)
5. Salt / Pepper / Thyme / Basil seasoning and a few maggi cubes (if you wish)

Preparation 

• Clean and blend in a little water the onions. Book Book Book
• Clean and cut into pieces your chicken.
• Place the chicken and put the mixed onions in a big saucepan.
• Season.
• Cook over medium/high heat for around 20 minutes and reserve. The chicken cannot be cooked absolutely.
• Cook the already combined tomatoes over medium / high heat in another saucepan.
• After around 15 minutes the whole Dakatine bottle is discharged, while the drink in the tomato is evaporated.
• Mix both and let it brown for about 1 minute.
• Then add 1l of water and combine so that everything is uniform. Do not stop mixing (approximately 5/6 minutes)
• Add approximately 500 ml of water to avoid burning the sauce.
• Simmer over low / medium heat (without covering entirely) for about 1 hour, occasionally stirring to prevent the floor from clinging to the pan.
• Place the chicken parts in the sauce as the oil arrives.
• If required, adjust the seasoning and cook for 20/30 minutes more.

The sauce is ready!

Also Read =>> Pounded Yam - FlavourChef

Foufou (Agoun) ingredients – Around three tiny balls (doses to be increased if necessary)

1. Water 500 ml
2. Dehydrated puree of 130g
3. 2 potato starch teaspoons (not to be mistaken with cornstarch)

Preparation 

1. Heat the water in a saucepan.
2. When the water is heating, add and stir the dried puree vigorously as it is mixed.
3. Apply the starch to the potato. Keep blending.
4. When the dough is solid, balls and serve as soon as possible. You may use small plastic form boxes to retain heat

This is packed! It is ready!