Making foutou is a rhythmic, communal activity. Boiled yam or plantain is placed in a large wooden mortar and two people take turns hitting it with heavy pestles, turning and folding the dough between strikes. The pounding continues until the mixture is completely smooth and stretchy — almost like edible playdough. The sound of the mortar is a familiar sound in Guinean villages.
The peanut sauce is made by roasting peanuts until fragrant, then grinding them into a paste. This paste is combined with a base of sautéed onions, tomatoes and spices, then simmered slowly with water or stock until it becomes thick and glossy. The result is a rich, slightly sweet and deeply savoury sauce.
To eat, a piece of foutou is pinched off, pressed into a small cup shape with the thumb, and used to scoop up the peanut sauce — no spoon required. This technique takes a little practice but is very satisfying once you have it.
Peanut sauces are loved across West Africa under different names — groundnut soup in Ghana, mafé in Mali and Senegal, and peanut stew in other countries. Each country's version has its own special spice mix, but they all share that wonderful roasted peanut richness.