Fufu is very common,[2][3] made from peeled and boiled yams which are then pounded with a pestle until reaching a dough consistency.[3]Fufu is typically accompanied with sauces.[3]
Akoumé: staple maizeporridge (dough), cooked in boiling water and served as main accompaniment to various sauces. Two main methods:
éwɔ-koumé: dry maize flour stirred directly into boiling water until firm. If prepared with dried cassava flour instead, it is calledkonkonte (also popular in Ghana), similar toamala of theYoruba people.
éma-koumé: fermented wet maize dough, sieved and settled, then cooked into a smooth, lighter, whiter paste. When made with fermented cassava dough, it isagbélimá-koumé, similar toPlacali fromIvory Coast.
Djenkoumé: salty version,amiwɔ inBenin; maize dough cooked with salted water or meat broth, eaten plain with meat.
Kom (dokounou): steamed balls of precooked, fermented whole-grain maize dough wrapped in corn husks; served with fried fish and a special roasted chili pepper (yébéssé fionfion).Kom is widely eaten in Ghana amongEwe people, known askenkey in theGa people language.
Kom with shrimp
Ablo: steamed, slightly sweet maize pancake; also made with rice.
Akpan: soft, slightly tangy ball of fermented whole maize flour, steamed in banana leaves.
Akpan
Egblin: ball made from very fermented maize cream, steamed in cassava leaves.
Fufu: mash of boiled yam, cassava, plantain or taro, pounded to a light, elastic texture; eaten with clear fish or meat broth or withpalm nut sauce (dékou déssi).
^Dansi, Alexandre; Adjatin, Arlette; Adoukonou-Sagbadja, Hubert; Faladé, Victoire (January 2009). "Traditional leafy vegetables in Benin: folk nomenclature, species under threat and domestication".Acta Botanica Gallica.156 (2):183–199.doi:10.1080/12538078.2009.10516150.
Ablotò: Preparing Ablo in Assahoun, Togo. (Cuisine togolaise).svg)
