This afternoon we went to the mission home and mission office for a farewell dinner. Two of our Ivorian missionaries have completed their missions and today we celebrated with a departure dinner. This is the first departing dinner we’ve had since the COVID restrictions were made.
We arrived early, while President Binene was interviewing the Elders. I went into the kitchen to see if Sis Binene needed any help. She told me everything was prepared and ready to go. Soeur Celestine is a caterer who comes to help with special meals at the mission home. She’s a good cook!
Today she showed me the food she had prepared, beginning with footoo. Footoo is made by pounding prepared cassava and plantain with the mortar and pestle. Then it is cooked in a large pot and formed into these balls. Footoo is served with a red sauce that is made from palm oil and dried fish. It’s a favorite Ivorian dish.
The rice and fried plantain are served with fried chicken and a vegetable sauce that has onion, tomato, cabbage, carrots and squash.
This mission kitchen has been well-used and loved.
Celeste and Elder Lath showed me how they use the mortar and pestles to prepare the food. One is for pounding footoo and maize porridge. The other is for pounding leaves that go into the sauces.
This is ground maize flour (corn) that is cooked into a porridge, which is eaten every day by families like the Binenes. Maize porridge is called foofoo. This is a Congolese meal, often prepared for lunch and dinner, served with sauce. A small amount corn meal is put into boiling water on the stove and stirred and cooked like a gruel. After it boils for awhile, more maize flour is added until it becomes very very thick. It is left to cook for 5-10 minutes and then it is put into forms the size of a ball to make the individual servings.
Here is an explanation by Elder Lath of how the mortar and pestles are used: