Question: What is one name for the Cassava after it is marketed as a paste and often served with palm nut soup?

Context paragraphs:
Akpu: Akpu is a Nigerian food, a wet paste made from cassava.  It is often eaten with Egusi soup.  Akpu is gotten from fermenting cassava until it becomes soft, then filtering it with a porous calabash.  And drained with sack.  It is popular in all regions, in particular in the south.

Ground nut soup: Ground Nut Soup is a delicacy that is prepared from groundnut which is mashed into a paste, usually termed as groundnut pate.  Groundnut soup is eaten with fufu, banku, kenkey and so on.  It is a delicacy that Ghanaian and people in other African countries consume, such as in Sierra Leone.  It is popularly known by Ghanaians in an Akan language called Nkatenkwan.

Doenjang-jjigae: Doenjang-jjigae or soybean paste stew is a rich, silky "jjigae" (stew) made with "doenjang" (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork).  Often, small amount of "gochujang" (red chili paste) is added for a hint of heat.  It is one of Korea's most-popular "jjigae", served from breakfast to late-night.  It is heartier, thicker and more pungent compared to "doenjang-guk" (soybean paste soup).

Cassava production in the Republic of the Congo: Cassava ("Manihot esculenta", "manioca" in French language) production is important to the economy of the Republic of the Congo as it is its prime crop.  The importance of cassava consumption is reflected in the country's popular song, "The Congolese Love Cassava".  It is consumed in several forms, and marketed as paste, "cossettes", "foufou" (flour), and "chikwangue".  As a staple food crop, cassava is grown in most parts of the country, except the southern region where the crops grown are banana and plantains.  Cassava and yams are the primary subsistence crops grown in the country's valleys, with farmers producing five harvests per year.  The Republic of the Congo, as of 1996, was the world's second largest consumer of cassava after Zaire, now known as the Democratic Republic of the Congo.

Kwacoco: Kwacoco, sometimes spelled kwa-coco, is a dish consisting in pureed cocoyam (a root crop originated in Central and South America) wrapped and steamed in banana leaves.  It is consumed by different ethnic groups from Cameroon, specially the Kwe people, for whom the traditional meal usually consists in kwacoco served with banga, which is a soup made from a base of palm nut pulp, and smoked fish.  It is sometimes referred to as "kwacoco bible" when the cocoyam is mixed with other ingredients such as spinach, smoked fish, red oil and spices, and it can also be served along with many other stews and soups.

Fufu: Fufu (variants of the name include foofoo, fufuo, foufou) is a staple food, common in many countries in Africa.  It is often made with cassava and green Plantain Flour.  Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour.  Fufu is often served with groundnut soup, palm nut soup or light soup.

Plakali: Plakali is a staple food mainly prepared by the Ahanta and Nzema peoples of the Western region of Ghana.  It consists of cassava dough cooked in hot water, and it is similar to banku, another Ghanaian staple food.  Plakali is eaten with palm nut or groundnut soup.

Atama soup: Atama soup is a vegetable and palm nut soup that originates from the Ibibio People of Akwa Ibom State in South South Nigeria.  It is popularly known amongst the Akwa Ibom and Cross River People of Nigeria.  The soup is made from palm kernel, the extract of oil gotten from the palm kernel is what is used to make the soup.  Atama soup is mostly thick and cooked with meat.  Ingredients for preparing it include: fresh palm kernel, onions, salt, and others.  It is one of Akwa Ibom's most cultural delicacy.

Kpekpele: Kpekple (also referred to as kpokpoi) is a kind of food eaten by the Gas of Ghana during the celebration of Homowo festival, which is to hoot at hunger.  It is prepared with the primary ingredients of steamed and fermented corn meal, palm nut soup and smoked fish.  Kpekple is usually sprinkled around by the chief believing that the ancestors would be pleased by the offering.

Palm nut soup: Palm Nut Soup(Nme Wonu/Ab3 nkwan) is a soup made from the palm fruit.  The delicacy is used to accompany other dishes such as fufu, banku, rice and so on.

Supporting paragraphs: Cassava production in the Republic of the Congo Fufu
Answer: Fufu