This is a special recipe from our very own Chef Danny, who is both a graduate and long-time staff member of The Doe Fund. Over the year’s Danny has played many roles and helped in countless ways to empower the men in our Culinary Arts Program.
The Bafouto recipe below, a personal take on a hometown tradition, brings back many childhood memories for Danny, and we are grateful to have him share this recipe with us and all of our Dishes By Doe readers.
Danny’s Bafoutou will be one of the many unique and distinguished dishes served at our upcoming Dishes By Doe tasting event.
To learn more about Danny’s story, please follow the link below:
To purchase tickets to our Dishes By Doe tasting, please visit: http://dishesbydoe.doe.org/
4 green plantains, halved or quartered
4 yellow plantains, halved or quartered
4 pounds chicken breast
6 bay leaves
2 onions, finely chopped)
16 ounces chicken stock
1 cup soy sauce
6 cups panko
Bring a medium sauce pan to a boil, and add plantains. Let boil for 30 minutes, then set aside for later use. Season chicken with bay leaves, onions, chicken stock, and soy sauce. Add salt and pepper to taste. Cook chicken until tender. Mash cooked plantains in a bowl using a potato masher. While mashing, add juices from chicken to moisten the plantain being careful not to oversaturate. Chop chicken finely, and mix with mashed plantain. Scoop the mixture, using a one ounce scooper or by hand, and mold to your desired shape. Dip each molded scoop into an egg wash, and bread with panko. Once breaded, brown in heated oil for one minute on each side. Once browned, bake in oven for 10 minutes. Remove from oven, let cool, serve with a spicy tomato sauce, and enjoy!