| Table 5.1 Examples of processed cassava (Adapted from: Muchnik and Vinck, 1984) | |||
| Name of Product | Country | Aspect of the product | Length of storage |
| Chips | Nigeria Cameroon Benin Togo Ghana | Small pieces of sun-dried cassava sometimes fermented, and marketed before being ground into flour. The flour is mixed into paste with hot water to form a thick, sticky mass known as "fufu" in West Africa or "ugali" in East Africa. | Several months |
| Gari | Nigeria Ghana, Togo, Benin, Cameroon | A dry fermented and gelatinized coarse meal. It is mixed into a paste with hot or cold water and eaten with soups or stews. Also used as snack when mixed with milk and sugar. | Can be stored for up to 2 years if kept below 12% mc |
| Farinha | Brazil | A yellowish coarse meal very similar to gari. It is used in many Brazilian dishes, especially in the north-east region. | Several months or if kept dry for up to 2 years |
| Attieke | Côte d'Ivoire | Attieke resembles wet "cuscus". A fermented, pre-gelatinized meal generally consumed with milk or meat and vegetables. It swells much less than gari and farinha. | 3 to 4 days |
| Cassava bread | Haiti, Dominica Rep. Venezuela,. | A white, flat, circular, light textured bread baked from moist cassava pulp. Thickness varies from 1 to 5 mm and diameter from 10 to 90 cm. Called casabe in Spanish, cassava in French and beiju in Portuguese | One week |
| Chicouangue | Congo Zaire Central African Rep. | A pre-gelatinized cassava paste usually in the form of balls wrapped in leaves. In Congo and Zaire chicouangue is steamed before being sold. |
3 to 4 days |
| Baton | Cameroon Congo Zaire Gabon | Basically a fermented and pounded cassava mash but with wide regional variation Often shaped as 30-50 cm long and 2 to 4 cm diameter sticks. They are tied in leaves for cooking, they may be eaten alone or with a side dish. | Few weeks |
| Fufu | Cameroon Congo Zaire | The name used for the paste made from cassava starch, flour and grated roots. | 3 to 4 days |