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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Chad
Cassava Ball
Boule de Manioc
Chadian cassava porridge; cassava flour cooked with water into a thick, stiff dough; similar to boule but made from cassava instead of millet; a staple in southern Chad where cassava grows abundantly; served with sauces and stews; torn by hand and used to scoop sauce.
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.
Liberia
Fufu
Akpu
Cassava soaked for days until it ferments, then pounded or wrapped and steamed into a soft, sour white swallow.
Libya
Libyan Asida
Asida
Plain wheat flour beaten into boiling water into a smooth mound and served with a well of date syrup, honey and melted butter.
Chad
Millet Ball
Boule
The most popular staple food of Chad; a thick, stiff porridge of millet or sorghum flour cooked with water until it forms a dense, moldable dough; served as a large communal ball from which diners tear off pieces and dip into sauces; known by many names across ethnic groups: gou (Zaghawa), tii (Daza), biri (Kanembou), mour (Sara), esh (Chadian Arabic).
Sudan
Sudanese Asida
Asida
Sorghum or wheat flour stirred into boiling water into a smooth white mound, served with a stew poured into a hollow pressed in the top.