Boiled Atanga with Boiled Plantain
Gabonese atanga, boiled and served with boiled plantain. Makes 4 servings; allow about 5 minutes for preparation and 20 minutes for cooking.
Atanga, a fruit also called safou, is cooked until its flesh softens and is served here with boiled plantain. The preparation time and four servings are estimates; check the fruit’s doneness by its texture.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Boil the atanga
Put the atanga in a pot and cover it with water. Add some of the salt and bring the water to a boil; lower the heat and simmer gently for 8–10 minutes.
Ready to continue when: The skin has darkened and the flesh yields when pressed gently.
10 min - 02
Boil the plantains
While the atanga cooks, put the whole, unpeeled plantains in another pot with water. Add the remaining salt and cook for about 15 minutes; peel and slice them before serving.
Ready to continue when: The plantains are tender when pierced and can be peeled and sliced easily.
15 min - 03
Drain and serve
Drain the atanga and serve it whole or lightly mashed, alongside the slices of boiled plantain.
Ready to continue when: The atanga and plantain are drained and ready to serve.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.