Hello!
In this video, I'll show how to process Akpu
that's Cassava Fufu from Cassava tubers.
Cut up the cassava tubers like this and peel
off the skin.
Rinse them thoroughly and put in a container
with a cover.
Pour water to cover the cassava.
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.
In that case, add baking soda or sodium bicarbonate
to help with the fermentation.
If you just harvested the cassava from your
farm or garden,
there will be no need to add a catalyst.
Cover the container with a plastic bag like
this,
then close tight.
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, just don't touch it!
After 4 days, you will notice that it is completely
fermented.
Pour out the water and set the container aside.
Now it's time to separate the chaff from the
cassava fufu.
This is how to rig up what you need for this
process.
You need a sieve that is abrasive on the inside.
You need a bowl with a small quantity of water
to start with.
You need your container of fermented cassava,
of course.
You need another bowl filled with water and
a cup.
Finally you need gloves because this thing
smells like ...
I don't even have a name for such pungent
smell so just wear gloves
otherwise your hands will smell for weeks.
Put a small quantity of the fermented cassava
in the sieve
and crush it by rubbing them with your hands.
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 if you have
to.
Repeat the process for the rest of the fermented
cassava.
When done, cover and leave to settle for at
least 3 hours.
After that, you will see that the water is
clearer.
Slowly decant the water and pour the rest
into a muslin bag.
A muslin bag is any bag that allows only water
to pass through it.
Place it on the side of the sink to drain.
To speed that up, place a heavy object on
it like this.
It's ok when the cassava fufu feels solid.
Put it in a container, beat it down to make
a smooth surface and
sprinkle some lime juice on it.
The lime prevents it from darkening.
Cover and place in your fridge till when you
want to pound it.
That's it!
I have a video of how to cook and pound it
coming up
so stay tuned!
