AKPU(CASSAVA FUFU)

AKPU(CASSAVA FUFU)
REQUIREMENTS

- Cassava tubers
- Water

What you do
The cassava tubers are soaked in in water in a container for a maximum of 3-4 days to allow it to ferment.

The fermented tubers are then washed through a sieve to remove the unfermentd midrib and fibres. The slurry is put in a bag and the water is expressed.

The extract is then cooked in water for about 10-15 minutes to coagulate, pounded in a mortar, moulded in balls and dropped in cooking water for another 10-20 minutes.

It is then pounded alone or in combination with yam or cocoyam. The resultant dough is akpu and it serve with soup of choice.