Chart of African Carbohydrates/Starches

Here's the chart I mentioned that I put together to try and organize my understanding of some of the most common starches/carbohydrates I've run across. I'm sure there are many omissions and maybe some errors, so please help me to update and expand this listing.

(from "Food and Foodways (see July 18, 2007 posting)," in The Greenwood Encyclopedia of Popular Cutlure, Sub-Saharan Africa Vol. 5, p. 101-2, © Fran Osseo-Asare, 2007)
Food Name	Region	Country	Typical Ingredients
kenkey/dokono	West Africa	Ghana	fermented corn dough steamed in corn husks or banana leaves
banku	“	Ghana	fermented corn dough, stirred and cooked (soft)
koko/akasa	“	Ghana	fermented corn dough porridge (thin)
tuo zaafe	“	Ghana	thick sorghum or millet porridge
ogi	“	Nigeria	fermented porridge from sorghum, millet, and/or maize
gari (farine de manioc)	West/Central Africa	various	dried, grated, fermented cassava meal
fufu (1) (in Nigeria, also called iyan or pounded yam)	West/Central Africa)	especially Ghana/Nigeria, Cameroon	peeled, boiled, pounded stiff but elastic dumpling, generally not chewed (yam, cassava, cocoyam, ripe or green plantain, single or combination)
fufu (2)	Central Africa	especially DRC, CAR, Cameroon	a stiff porridge made from white corn flour, cassava flour, or a combination (similar to ugali, sadza, pap, nsima)
lafun	West Africa	Nigeria	a fibrous, powdery form of fermented cassava similar to, but coarser than, fufu
attiéké	West Africa	Côte D’Ivoire	steamed fermented cassava granules
miondo, (myondo) bobolo, bâton de manioc	“	Cameroon	(miondo is a Duala word, bobolo is Ewando) cassava roots soaked and fermented, peeled, mashed, drained, ground, wrapped in banana leaves and boiled or steamed
chickwangue (chicouangue)	Central	Congo, Gabon	similar to miondo
bidia	“	DRC, CAR	(Tshiluba) See fufu (2)
injera (enjera)	Eastern Africa	Ethiopia/Eritrea	fermented crepe/pancake commonly made from a type of millet called tef (teff), but also with sorghum or wheat
canjeero	“	Somalia	see injera
obusera	“	Uganda	fermented millet porridge
uji	“	Kenya, Tanzania	Swahili word for porridge, thin to thick, made from maize, millet,and/or sorghum
ugali	“	Various, esp. Kenya, Tanzania	Swahili word for a thick porridge (or dumpling) commonly made from cornmeal, but also made with cassava flour
posho	“	Uganda	see ugali
atapa (atap)	“	Uganda	ground dried sweet potato porridge, with ground millet/cassava and flavorings
pap	Southern Africa	South Africa	Dutch word for porridge made from cornmeal flour or other staple grain
bogobe	“	Botswana	see pap
sadza	“	Zimbabwe	stiff porridge (or dumpling) made from white field corn flour or red millet flour
nsima/nhsima	“	Zambia, Malawi	see pap
xima	“	Mozambique	corn pap (see pap)
amarhewu	“	South Africa	thin porridge made from slightly fermented cornmeal
putu/phutu	“	South Africa	(Zulu) a crumbly version of pap (see pap)
umphokoqo	“	South Africa	(Xhosa) a crumbly version of pap (see pap)