Okele,, is a Yoruba food category for various starchy foods eaten with soups. Ingredients used to make okele include yam, fermented cassava, cassava granules with hot water, plantain, wheat flour, yam flour, potato and cocoyam. Okele can also be made from rice, millet, sorghum and corn. Okele in Yoruba cuisine includes iyan, eba, fufu, amala, lafun, semo, poundo, pupuru and potato fufu.