Ingredients
- Rice: 500 g broken white rice (unflavored broken rice).
- Vegetables for the mixture:
- 1 large eggplant.
- 10 to 15 okra.
- 1 bitter eggplant (Diakhatou) – optional, for traditional bitterness.
- The Sauce (Peanut paste sauce):
- 2 to 3 tablespoons of peanut paste (Tiguadéguè).
- 1 onion (chopped).
- 1 tomato (fresh or concentrated).
- Smoked fish or dried fish (for a deep “umami” taste).
- Seasoning: Salt, broth (optional) and chili pepper.
- Fat: Red palm oil or vegetable oil.
Instructions
1. Cooking rice and vegetables
- Wash the rice thoroughly.
- In a large pot, bring water to a boil. Add the eggplant (peeled and cut), okra and bitter eggplant.
- Once the vegetables are tender, remove them from the water and set aside in a bowl.
- Add the rice to the vegetable cooking water remaining in the pot and cook until the rice is very tender and cooked.
2. Prepare the mixture (The “Mash”)
- Take the cooked vegetables and mash them together in a bowl (or using a traditional mortar) until you have a thick green/purple colored paste.
- Add this vegetable mixture to the cooked rice while it is still hot. This is what gives rice the texture and flavor typical of Fouti.
3. The Sauce
- In another pan or saucepan, brown the onions and tomato.
- Add the peanut paste and a little water to loosen it until you obtain a smooth sauce.
- Add your smoked/dried fish and seasonings. Leave to simmer over low heat until the oil rises to the surface.
4. Service
- Serve the “green” rice on a large platter.
- Pour the peanut sauce on top, or serve it on the side.
- Many people add a drizzle ofred palm oil at the end for an authentic finishing touch.