Fufu (or foofoo, fufuo, foufou) is a staple food common in many countries in West Africa and Central Africa such as Cote D'Ivoire, Sierra Leone, Guinea, Ghana, Liberia, Benin, Togo, Nigeria, both Congos, Cameroon, the Central African Republic and Gabon, and is also found in the Caribbean. It is often made in the traditional Ghanaian and Nigerian method by mixing and pounding separate equal portions of cassava and green plantain flour thoroughly with water. It is then adjusted to either increase or decrease the viscosity of the fufu depending on personal preferences. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu is often served with groundnut soup, palm nut soup, abunuabunu or light soup. The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.