Kelewele is a flavorful Ghanaian dish consisting of deep-fried plantain chunks that are usually combined with salt, ginger, and hot peppers. It is usually served as an accompaniment to bean stews or rice dishes, although kelewele is also often sold by numerous African street vendors as a dessert.

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding.

Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon.

Known as funge or funje in Angola and Ghana, and mfundi in Democratic Republic of the Congo and Republic of the Congo, it is an essential side dish accompanying breakfast, lunch, and dinner meals in many households of rural families throughout these countries.

Banku is a Ghanaian dish made from fermented corn and cassava dough. It is usually shaped into a ball and served with a variety of fish dishes, soups, and stews. Banku is consumed by almost all Ghanaian tribes, and can be traced back to the tribes in the Volta River region.

Abenkwan is a hearty Ghanaian dish consisting of palm nut pulp, water, fish or meat, tomatoes, onions, and flavorings such as pepper, salt, garlic, and chili peppers. The combination of these ingredients is cooked until it develops a thick, stewy texture.

Gari foto is a traditional dish made with gari (cassava mash), tomatoes, onions, carrots, green peppers, oil, margarine, and seasonings. When the dish is made with ingredients such as these, with the addition of vegetables, it's usually served as a main dish, but if the vegetables are ommitted, it's served as an accompaniment to stews, rice, or beans.

Plakali is a traditional and Ivorian dish characterized by its starchy and sticky texture. It is made by steaming and pounding cassava roots. The dish might often taste sour due to the fermentation of cassava roots before cooking. Plakali is usually consumed as an accompaniment to groundnut or palm nut soup.

Tuo zaafi is a Northern Ghanaian dish made by cooking a combination of maize or millet flour and water. In the Hausa language, tuo means stirred, and zaafi means hot. Sticky, starchy, and full of carbohydrates, tuo zaafi is traditionally served with okra soup.