@eatwithafia: DISCLAIMER: I didn’t make cassava fufu (also known as akpu or water fufu) the traditional way. In the abroad, you have to make a few adjustments to make this the proper way so I will include some details on what I changed and what was kept the same. Buying the cassava/yuca I purchase my cassava from my local grocery store but you can find them at Asian stores, Latin American stores or African stores Fermentation I peeled and cleaned my cassava then placed it in a container with clean filtered water. Tap water, especially hard water in many apartment buildings, has extra minerals that might not be best for optimal fermentation. Please submerge all the cassava underwater, otherwise, mould will grow. Ferment for 5-10 days in a warm environment or till bubbles start to form on top. Blending and Prepping Traditionally, people would strain the cassava into a lot of water to remove the roughest part of it, but blending does a pretty good job. I strain the mixture into a cheesecloth and strain out as much water as possible. Placing weights on top really helps. When you strain, you are also going to be taking out the starch of the cassava which Nigerians use for a separate swallow. The chaff left in cheesecloth and be portioned and frozen Cooking Traditionally the leftover chaff is shaped, partially steamed, pounded, partially steamed, and then pounded again till everything is well cooked. We do not have the luxury of this in the abroad so we just resolve to using the pot and a good ole wooden spoon. The fufu is heavy and does require some arm work but it is worth it. Started by mixing with a little bit of water and then cooking at low heat. Once everything had come together, I added some water to cook it through and just continue to cook the fufu till everything was translucent. Let it cool down to hold on to its shape before serving. #fufu #cassavafufu #nigerianfood #waterfufu #westafricanfood #fyp

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Monday 02 October 2023 18:29:37 GMT