Cassava Fufu is regarded as the most traditional Nigerian fufu meal. There are powder versions of other Nigerian fufu meals which makes it easy for modern day ajebutters to prepare them but not this one. I fear that this meal is becoming extinct because 21st century babies do not want to prepare it any more. How to Make Cassava Fufu [Video] In Igboland, Cassava fufu is mostly eaten with the very traditional Nigerian soups for swallows such as Bitterleaf Soup and Ora Soup but like other Nigerian fufu meals, you can eat it with all other Nigerian soup except pepper soups. Cassava fufu is known by many different names: Akpu (in Igbo), Loi Loi, Santana and Mr White. It is extracted from cassava tubers (yuca).
Ingredients The only ingredients you need to prepare Cassava Fufu meal is the raw cassava fufu and water. My grandma and others from her generation add unripe local banana (unere) which they boil and pound with the cassava fufu. If the raw cassava fufu does not hold together when you try to make the balls, add cassava flour (akpu nkpo) to act as binder.
Cassava Fufu
Water
Pot liner
You need to line the pot before adding the balls of cassava fufu. This is so that the balls do not stick to the pot. Use the following as liners:
Uma leaves or Banana leaves or Plastic bag
Utensils for pounding the fufu
Mortar and Pestle or
Stand Mixer or
Food processor
Directions Note: The cooking times depend on the quantity of akpu you are cooking. For this demonstration, I cooked about 1Kg (2.2lbs) of akpu. Set some water to boil.
The water should be enough to cover the balls of akpu.
Put the raw cassava fufu in a bowl and knead with your hands to mix the particles well. Add some water as you do so, a little at a time. This is to make it bind together when you make the balls.
Make sure it is not too soft. When happy, make medium balls of the akpu and set aside. If the akpu is too weak to make balls, add some cassava flour and mix well.
This is usually the case if you try to cook Cassava Fufu which you extracted from cassava tubers the same day. When the water boils, add the lining to cover the inside of the pot.
Then add the cassava fufu balls. Cover the pot and cook for 5 minutes. When you see cracks on the balls, it means it is ready to be taken off for the first round of pounding.
Turn off the heat. Transfer the balls of cassava fufu to a mortar and pound very well to crush all the lumps. If using a stand mixer, put it in the bowl and run it to mix the “dough”. When done, the fufu will look white and smooth with no lumps. Mould them again and set aside.
This time the moulds should be a bit flatter. Top up the original water and bring to a boil. Add the moulds of fufu and cook for another 5 minutes. We cook fufu twice because at the half-done stage, the lumps are easier to crush.
If you try to cook it straight till done, it will be impossible to crush the lumps and the fufu will be too soft. As you cook it the first time, you will notice that the outside becomes too soft while the inside maintains its original texture. If you continue cooking it without mixing both textures (pounding), the whole fufu will assume the outside soft/watery texture.
Pound again and it’s done. A well done cassava fufu has an off-white colour. If it is almost grey, it means it’s overcooked. Make the fufu more presentable: This is better seen than read about so watch the video below. I will try to explain it in writing anyway:
Wet a flat plate and put a portion of fufu on the plate. Make a fist with your hand and make a depression at the centre of the mound of fufu. Make the mound of fufu smooth by moving the edges to the centre of the mound till the edges have a circular shape.
Turn the now circular mound of fufu upside down and place it on a dry clean plate. You can also simply wrap portions of the Cassava fufu in thin plastic film as shown in the image above. Again, watch the video to see how I did it. Serve with any Nigerian Soup except pepper soups.
Bitterleaf Soup and Ora (Oha) Soup are my favourite soups for cassava fufu. – See more at:
Cassava Fufu, I would say, is the most traditional of all Nigerian fufu meals. It has a “special” aroma but that does not stop those who love and crave it from enjoying it.
You can extract and prepare this meal anywhere in the world where CASSAVA TUBERS can be purchased. At the following links, I give details of how you can process cassava fufu from cassava tubers and how to prepare the meal.
What you need
- Cassava tubers (Yuca)
- Water
- Baking soda (optional)
- Lime juice
Notes about the ingredients:
- Cassava tubers (Yuca) are cultivated in Africa and South America. They can be purchased from African food shops all over the world.
- Water is used for soaking the cassava tubers and when separating the chaff from the cassava fufu.
- Baking soda: Freshly harvested cassava ferments in 3 to 4 days. If it is not freshly harvested, it may never ferment especially when you buy the cassava outside Africa or South America.If that is the case, add baking soda or sodium bicarbonate to the pieces of cassava before leaving it to ferment. This helps with the fermentation. For 1 medium tuber of cassava, add 2 teaspoons of baking soda.If you just harvested the cassava from your farm or garden, there will be no need to add this catalyst.
- Lime juice helps keep the cassava fufu from darkening.
Utensils
- Container with a cover
- 2 big bowls
- Sieve
- Food safe gloves
- Muslin bag
- Cup
- Plastic bag
Notes about the utensils:
- You will use the container with cover for soaking the pieces of cassava tubers after peeling them.
- You will place the sieve in one big bowl while the clean water for rinsing is placed in another.
- The sieve is used to separate the chaff from the cassava fufu. Sieves that are abrasive on the inside do a better job of this that those that are smooth to touch.
- Cassava fufu, especially the water used in fermenting it, has a very pungent smell. You need gloves to handle these so that your hands will not smell for weeks after this task.
- A muslin bag is any bag that allows only water to pass through it. It is usually sewn with cotton or calico material. Some people use brand new pillow cases for this.
- You need a cup for bailing the clean water onto the cassava fufu in the sieve.
- A plastic bag helps make the container airtight before setting it aside to ferment.
Directions
- Cut up the cassava tubers into 2 inch long cylindrical pieces and peel off the skin.
- Rinse them thoroughly and put in a big enough container with a cover.
- Pour cool water to cover the pieces of cassava.
- Drape the top of the container with a plastic bag. Then cover with the container cover.
- Keep in a warm place and leave it alone to ferment for 3 to 4 days. Do not touch it during this time. Don’t change the water, don’t do anything to it.
- After 4 days, you will notice that it is completely fermented. Pour out the water and set the container aside.
Sift it to separate the chaff from the cassava fufu. To do this:
Put a small quantity of the fermented cassava in the sieve.
- Crush it by rubbing them with your hands.
- Add some water to it. The cassava fufu will pass through the sieve while the chaff will remain in the sieve.
- Keep going till you are left with just the chaff. Rinse it with the clean water.
- When done with the first batch, repeat the process for the rest of the fermented cassava.
- When done with all the fermented cassava fufu, cover the bowl and leave to settle for at least 3 hours.
- After at least 3 hours, you will notice that the water is clearer.
- Slowly decant only the water and pour the cassava fufu into the muslin bag.
- Place it on the side of your kitchen sink to drain. To speed that up, place a heavy object on the bag of cassava fufu.
- Leave it to drain till the cassava fufu feels solid to touch.
- Put the cassava fufu in a container, beat it down to make a smooth surface and sprinkle some lime juice all over the top. Cover and place in your fridge till when you want to pound it.
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