Burkina Faso
Ben Saalga
A fermented millet gruel widely consumed by young children as a complementary food; produced in dozens of units around Ouagadougou; smooth and easily digestible.
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Cameroon
Bouillie
Bouillie de maïs
Maize or millet flour cooked into a thin sweet porridge with sugar, milk and sometimes nutmeg, drunk warm from a bowl.
Chad
Chadian Porridge
La Bouillie
Traditional Chadian breakfast cereal served hot; made with rice or wheat combined with milk, flour, and peanut butter; boiled to a thick consistency; ingredients vary by household; a comforting morning staple; a TasteAtlas-listed must-try; the breakfast that fuels Chad's mornings.
DR Congo
Congolese Fufu
Fufu
The staple food of the Congo — a smooth, dense, slightly elastic dough made from cassava flour, corn flour, or sometimes plantains; rolled into golf-ball-sized balls and dipped into stews; the proper way to eat it is to pinch off a piece with the right hand, indent with the thumb, and scoop up sauce; present on all Congolese tables from north to south; the universal accompaniment.
Liberia
Fufu
Akpu
Cassava soaked for days until it ferments, then pounded or wrapped and steamed into a soft, sour white swallow.
Burkina Faso
Kan Kan Kan
A Burkinabè dish of millet or sorghum, cooked into a thick, starchy porridge served with sauce.
Burkina Faso
Tchobal
A Sahelian millet preparation formed into thick dough balls and served with fermented milk or sauce.
Mali
Tô
The staple food of Mali — a stiff porridge or swallow made from millet, sorghum, or rice flour; cooked by stirring flour into boiling water until thick and smooth; eaten with the right hand and dipped into various sauces (gumbo, baobab leaf, peanut, tomato); the foundation of every Malian meal; Bambara and Dogon people eat it morning, noon, and night.