Atanga (Bush Butter) with Boiled Plantain

About This Recipe

Atanga — called African plum, safou, or bush butter in English — is a dark purple stone fruit from the Dacryodes edulis tree native to Central Africa. In Gabon the fruits are gently boiled in salted water until their flesh softens to a silky, avocado-like butter, then eaten spread over hot boiled plantain. Simple, seasonal, and utterly satisfying.

Ingredients

Serves 4

• 500 gfresh atanga (safou / African plum)
• 1 tspsalt
• 4 mediumripe plantains

Instructions

1. 1

   Boil atanga

   Place atanga in a pot, cover with lightly salted water, and bring to a boil. Simmer 8–10 minutes until the skin darkens and flesh feels soft when pressed.

2. 2

   Boil plantains

   Meanwhile boil whole unpeeled plantains in salted water for 15 minutes until tender. Peel and slice.

3. 3

   Drain atanga

   Drain the atanga and serve whole or lightly mashed into a rough butter directly on the plate.

4. 4

   Serve together

   Arrange sliced plantain on a plate alongside the atanga. Eat by spreading the warm atanga flesh over the plantain.

Variations

• •

  Serve atanga with boiled yam or rice instead of plantain.

• •

  Season the mashed atanga with a little olive oil and garlic for a dip.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Atanga is best eaten the day it is prepared. Leftovers keep 1 day refrigerated.

Frequently Asked Questions