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A dish of boiled, mashed cassava mixed with plantain, yams, or other starchy vegetables, common as food in West and Equatorial Africa and the Caribbean, and sometimes sold in dry powdered or granulated form.
Africans generally serve highly seasoned stews with a starch - corn, millet, yams, cassava or rice - which they mash and whip to a paste, called fufu in West Africa. This is topped with a sauce known as palava.]
Frederic Gomes Cassidy and Robert Brock Le Page (editors), Dictionary of Jamaican English, Second Edition, University of the West Indies Press (2002), page 185.
