Adish of boiled, mashedcassava mixed withplantain,yams, or other starchy vegetables, common as food in West and EquatorialAfrica and theCaribbean, and sometimes sold in dry powdered or granulated form.
[1987 July 29, Steven Barboza, “Culinary Delights of Africa Reflect a Continent's Diversity”, inThe New York Times[1],→ISSN:
Africans generally serve highly seasoned stews with a starch - corn, millet, yams, cassava or rice - which they mash and whip to a paste, calledfufu in West Africa. This is topped with a sauce known as palava.]
Frederic Gomes Cassidy and Robert Brock Le Page (editors),Dictionary of Jamaican English, Second Edition, University of the West Indies Press (2002),page 185.
