"Fufu de platano" is a traditional and very popular lunch dish in Cuba, and essentially akin to the Puerto Rican mofongo. It is a "fufu" made by boiling the plantains in water and mashing with a fork. The "fufu" is then mixed with chicken stock and "sofrito", a sauce made from lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. The texture of Cuban "fufu" is similar to the "mofongo" consumed in Puerto Rico, but it is not formed into a ball or fried. "Fufu" is also a common centuries-old traditional dish made in Côte d'Ivoire, Ghana, Nigeria, Cameroon and other West & Central African countries. It is made in a similar fashion as the Cuban "fufu", but is pounded, and has a thick paste, putty-like texture which is then formed into a ball. West African "fufu" is sometimes separately made with cassava, yams or made with plantains combined with cassava.