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.
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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.
Cameroon
Corn Fufu
Fufu corn
Maize flour stirred into boiling water into a stiff yellow mound, the everyday starch of the North-West and West.
Liberia
Fufu
Akpu
Cassava soaked for days until it ferments, then pounded or wrapped and steamed into a soft, sour white swallow.
Cameroon
Water Fufu
Cassava soaked for days until it ferments, then pressed and cooked into a soft white mound eaten with eru.