Plantain flour is prepared by Peeling and cutting plantain and cassava into smaller pieces The pulp is then cut into small pieces and dried under the sun for some days to attain utmost dry crispiness. The dried pulp is then ground. It can be grinded locally with wooden mortar and pestle or otherwise with an engine grinder. The flour that is produced is mixed with boiled water to prepare an elastic pastry (Amala in Nigeria or fufu in Ghana and Cameroon). This is eaten with various soups.