Fufu

Fufu is a staple food of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables (cassava, yam, plantain or rice) in water and pounding with a mortar and pestle until the desired consistency is reached. 

In the French-speaking regions of Cameroon, fufu is sometimes called couscous (couscous de Cameroun), not to be confused with the North African dish couscous. 

In Eastern Africa’s it is called ugali and sadza in Southern Africa (usually made from ground corn - maize). 

Ghanaians use maize to make banku and kenke and sometimes use maize to make fufu Nigerians use fermented

Nigerians often add palm oil and let it lay in the sun; it turns the white fufu into a deep yellow...the finished product is referred to as garri (and yes, it's delicious!)