A typical sauce from the west of the Ivory Coast is kplé! Kplé baha (long sauce with pounded cassava) is a dish made from Irvingia gabonensis seeds. It is traditionally accompanied by cassava Foutou. But there are variants of kplè with ripe banana Foutou and with rice. Beans from the pods of large wild trees are dried to become kaklous. The kaklous, or sioko, are then used in sauces, particularly for Beté and Baoule recipes. In different regions it has different names: Kplé ba in the west and Kaklou for the Akans or Mandé.