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🇧🇯South (Cotonou / Porto-Novo / Fon-Yoruba), Benin

Akassa

Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.

🇹🇬Togo

Akoumé

The most revered Togolese staple: a smooth, thick corn porridge made from ground maize and fermented cassava, stirred over heat until it sets into a firm, elastic mass; eaten with the fingers and used to scoop rich sauces.

🇹🇬Togo

Akpladjo

Togolese fermented corn dough shaped into soft balls and served swimming in a hot, spicy sauce made with palm oil, tomato, and smoked fish; a comforting everyday dish in the south.

🇬🇭Ghana

Akple

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

🇧🇯South (Cotonou / Porto-Novo / Fon-Yoruba), Benin

Amiwo

Amiwô

Red corn dough cooked with tomato paste, palm oil, onions, and spices; a 'fat pudding' from southern Benin; the festive version of wô; served with grilled chicken or turkey.

🇹🇬Togo

Banku

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

🇧🇯Benin

Beninese Wô

Wô

White corn dough, the most consumed dish in Benin; a plain corn flour porridge served with various sauces; the staple paste of southern Benin; eaten by hand.

🇨🇩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.

🇹🇬Togo

Djenkoumè

A savoury Togolese cornmeal porridge coloured deep red with palm oil and tomato paste and stirred until thick and smooth; a comforting staple, often eaten with fried fish or pepper sauce.

🇱🇷Liberia

Fufu

Akpu

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

🇬🇭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.

🇹🇬Togo

Kokonte

A Togolese brown cassava-flour swallow cooked into a firm dough and served with soup.

🇹🇬Togo

Moulou Zogbon

A traditional Togolese rice porridge, soft and soupy, often eaten for breakfast or as a light meal; mild, comforting, and sometimes sweetened with a little sugar or milk.

🇹🇬Togo

Pinon

A Togolese gari-based dish, a quick-cooking dry-cassava couscous that is moistened and fluffed, often coloured red with palm oil and served with meat or fish sauce; comes in red and white versions.

🇹🇬Togo

Pâté

Togolese corn dough cooked into a soft staple and served with pepper, okra or leafy sauces.

🇧🇯Benin

Telibɔ̌ wɔ̌

Télibô wô

A black paste made from dried yam flour; light and easily digestible; a central and northern Benin specialty; served with various sauces.