Corn meal in Africa is white.
Although the carotenoids that color yellow corn are great for human nutrition, they make make corn meal more susceptible to going rancid. On a hot continent with limited refrigeration, this is a real drawback. The same story has played out with rice - although many modern people enjoy the more complex taste* and greater nutrition of whole grain "brown" rice, "white" rice (free from the oily bran and germ) can be stored much more easily (especially in tropical climates). In both these cases, practical food choices have become entangled with deep cultural meaning over time. Although rice seems like a homogeneous commodity to most Westerners, many Asian cultures take great nationalistic and ethnic pride in "their" variety of white rice.
Corn meal in the United States is yellow because virtually all our corn varieties are yellow (whether for corn flakes or cows).** In many parts of Africa, however, yellow corn is exclusively used for animal feed. This pattern was likely established for practical storage reasons, but now many (especially more wealthy) Africans have a strong cultural preference for white corn. This apparently has caused some tense diplomatic moments as the U.S. offered donations of what was seen locally as animal feed...
My boss read that the same thing happened when the U.S. helped to rebuild Germany after WWII. Our corn-loving forefathers sent huge shipments of their favorite grain to a country that considered only wheat and barley to be fit for human consumption, apparently producing some very insulted and hurt East Germans who felt patronized by an arrogant U.S. that expected them to eat "animal feed."
*not me, yuck!
**it's easy to find white fresh sweet corn here, but the field corn (that's dried and processed into meal) is almost exclusively yellow