AKPU CASSAVA FUFU
Recipe for Four servings
REQUIREMENTS
Cassava tubers
Water What you do
Peel the cassava tubers, cut it to small sizes are soaked in in water in a container for a maximum of 3 to 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 to 15 minutes to coagulate pounded in a mortar moulded in balls and dropped in cooking water for another 10 to 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
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