Editing Tapioca (section)

===Africa===
[[File:Drying cassava chips DRC.jpg|thumb|upright|left|Drying cassava chips in [[Democratic Republic of the Congo|Congo]]]]
Tapioca is eaten in the regions of [[Nigeria]] and [[Ghana]] as a common meal, usually at breakfast. Cassava is a staple food in West Africa, where it is widely eaten. In Nigeria, cassava is grated and dry roasted into ''[[garri]]''; this is consumed by adding water, sugar, and or peanuts accompanied by meat or smoked fish. Garri is also made into ''[[eba]]'' by adding hot water; this is eaten with stew or soup.  The [[Ijebu people|Ijebu]] people of Nigeria make a cold water variant of eba by pounding the mixture with their fist until it becomes homogeneous; this is called ''feshelu''.  The Egbas of [[Abeokuta]], [[Ogun State]] peel, dry, and grind cassava into a powder called ''elubo'', which is then made into ''amala paki'' and eaten with a jute leaf stew called ''ewedu''.

In Lagos, cassava is processed into tapioca which is cooked in coconut milk and sugar; this can be eaten as a breakfast meal or as a dessert at parties or dinner.<ref>{{cite web | url=http://www.rapportnaija.com/2017/08/health-benefits-of-tapioca.html | title=Seven Incredible Health Benefits Of Tapioca | access-date=November 24, 2017 | archive-date=November 20, 2017 | archive-url=https://web.archive.org/web/20171120072857/http://www.rapportnaija.com/2017/08/health-benefits-of-tapioca.html | url-status=usurped }}</ref> This is called ''mengau''.

The [[Igbos]] of Eastern Nigeria add [[palm oil]] and other seasonings to boiled and grated cassava, a dish called ''abacha''.

People of the Niger Delta extract starch from cassava cooked into a starch eaten with pepper soup.

In Ghana, cassava is peeled, boiled until tender, and pounded in a large wooden mortar and pestle until it becomes homogeneous. This is called ''[[fufu]]''. It is eaten with soup.