Fufu (variants of the name include foofoo, fufuo, foufou) is a staple food, common in many countries in Africa. It is often made with cassava and green Plantain Flour. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. In African cuisine Fufu, served alongside soup, usually groundnut soup, Palm nut soup or Light Soup, is a national dish of Ghana. Soup is considered as a main dish or dinner in African cooking.
An alternative method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce. Foods made in this manner are known by different names in different places. Among the Baule and other Akan groups in Cote d'Ivoire , it is known as sakora; among the Dagombas of Northern Ghana as sakoro; and as couscous (couscous de Cameroun) in the French-speaking regions of Cameroon (not to be confused with the North African dish couscous).