Patassé is a traditional dish from the Central African Republic, particularly popular among the Sango-speaking communities. It is made from fermented cassava flour, which is mixed with water to create a thick batter. This batter is then cooked on a hot surface, resulting in a soft, pancake-like food that can be enjoyed with various sauces or stews. Often served during special occasions or family gatherings, Patassé is a staple in the local diet. It is similar to other regional dishes like fufu in West Africa and injera in Ethiopia, showcasing the diverse culinary practices across Africa.