Week 39: West African – Tatale, Yam Fufu & Peanut Sauce Pizza

This week’s theme, West African, gifted me the opportunity to work with plantain and yam, two semi-standard produce items I tend to ignore.

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As ugly as this once-green plantain now is, it’s still kicking inside. I’d like to applaud myself for spending weeks with this blackening fruit and not turning it into some kind of pseudo-banana bread.

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Peanut is a common feature in West Africa sauces and stews. Here, it made the base of the pizza using the broad stroke flavors of this recipe’s sauce to create my own.

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Unlike a well-ripened banana, plantains seem to keep their structure even in their old age. It took more effort than expected to mash in shallots and cayenne for a tatale recipe.

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The plantain cakes caramelized in the pan, some more than other, which gave it a candied sweetness. Cornmeal can be mixed in to the batter to create a more stable texture.

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Meanwhile, yam was cut up, boiled and mashed for an addition of fufu to the pizza, an admittedly silly topping when considering fufu’s role as a starchy vessel to assist in eating other dishes.

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Peanuts are crushed to finish the pizza.

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The peanut sauce is liberally applied and the plantains divvied up to see at least one piece per slice. Fufu and peanut crumbles finish the pie.

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And without the use of cheese, this pizza turned out accidentally vegan.

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Pretty damn tasty vegan pizza. And the wine pairing only improved the situation.

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The sweeter flavors of plantain and yam needs a style with more luscious fruit to offer. Jaffurs’ Santa Barbara Viognier of Bien Nacido Vineyard offers pineapples and peaches with a rounded texture that dances quite nicely alongside our pie. The two complement each other without either pizza or wine taking over the experience.

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