Cassava

Fufu is a staple Ghanaian dish made by pounding starchy root vegetables into a smooth, elastic dough-like consistency. It is traditionally served with soups or stews and holds a central place in communal meals and cultural ceremonies.

Thiéboudienne is a flavorful Senegalese dish consisting of fish, rice, and a rich tomato-based sauce with vegetables. It is considered the national dish of Senegal and embodies the coastal culture's reliance on fresh fish and local produce.

Attiéké is a traditional Ivorian dish made from fermented cassava grains that are grated and steamed to a couscous-like texture. It is a staple side dish in Côte d'Ivoire, often served with grilled fish, spicy sauces, or vegetables, reflecting the coastal culinary heritage of the region.

Ceebu Yapp is a traditional Senegalese dish consisting of rice cooked with beef, vegetables, and a rich tomato-based sauce. It is considered the national dish of Senegal and embodies the communal spirit and culinary heritage of the Wolof people.