Find your next
favorite food.

🇬🇭Ghana

Akple

Ewe staple of corn dough and cassava dough cooked together, softer and lighter than banku.

🇹🇬Togo

Banku

Fermented corn and cassava dough cooked and beaten over heat into a smooth, stretchy, sour ball.

🇬🇭Ghana

Eto

Mashed yam or plantain mixed with palm oil, onion and egg in an Ashanti celebratory preparation.

🇱🇷Liberia

Fufu

Akpu

Cassava soaked for days until it ferments, then pounded or wrapped and steamed into a soft, sour white swallow.

🇦🇴Angola

Funge

Cassava flour beaten into boiling water with a wooden stick until it forms a smooth, elastic grey paste, torn off by hand and used to carry stew.

🇸🇹Sao Tome and Principe

Funge

Funje

Smooth, creamy starch made from cassava or plantain flour; the staple accompaniment to calulu and other Santomean stews; similar to funge in Angola and other West African porridges; boiled and stirred until thick and smooth; serves as the carbohydrate base of most meals; the comfort food of Sao Tome.

🇬🇭Ghana

Hausa Koko

Fermented millet porridge spiced with ginger, chilli, cloves and pepper, drunk hot from a bowl at breakfast.

🇬🇭Ghana

Kenkey

Kom

Fermented corn dough part-cooked, wrapped in corn husks or plantain leaves and steamed into dense, sour balls.

🇹🇬Togo

Kokonte

Dried cassava milled into flour and cooked into a stiff, dark grey-brown staple, nicknamed face-the-wall.

🇬🇭Ghana

Konkonte

A dark cassava-flour dough cooked into a Ghanaian swallow and eaten with soup.

🇨🇮Côte d'Ivoire

Plakali

Fresh cassava dough cooked alone into a soft, glossy staple, popular among the Ahanta and Nzema of the west.

🇬🇭Ghana

Tom Brown

Maize roasted then milled with groundnut and soya, cooked into a nutty brown breakfast porridge.

🇬🇭Ghana

Tuo Zaafi

Northern staple of millet or maize flour cooked stiff and served with an okra and ayoyo leaf soup.