Thanks for sharing please preferably use glass container with lid or clay pot next time for fermentation rather than plastic or cellophane bag because of possibilities of chemicals used in making the plastic sips into your food
I am from the Eastern part of Africa and i tried this once and loved it. So i found and followed your video and I just made it. I can't believe how great it turned out. It s surreal. Thanks
We eat Asida (fufu) in Sudan too... we make it out of millet flour and some other grains. But the moment I tried cassava it became my bread replacement.. love all mama africa cusine❤
This is my dad’s favorite to eat with supa kanja! Nicely done too. I find the frozen cassava method easier as well. Wow 14 days is a long time so it’s good to make it in big batches like you do! Tfs Dada. 🥰
Oh my God you made my day and gave me a little hope. I have been in the US for more than 10 years and have been trying to ferment cassava with no hope. I usually have to drive 2 hours to get fermented cassava in an African store. I am heading to my hispanic store right now to buy the cassava in the bag and start the process. Now in Gabon, once the cassava is fermented, we wrap it like a stick in banana leaves and steam it. So the texture and taste is a little different than fufu, but I like both either way. Thank you
Thank you!! I fermented for 7 days in a dark and dry place but now I'm really worried my casava has gone bad because i dont know how its supposed to smell like😢
Thanks for the video. I have a question, is fermentation compulsory? Why do we ferment the cassava instead of just blending them and cooking in a pot on heat?
What l still don't get is why the fermentation? Why not just blend the frozen cassava, or the freshly peeled ones instead of fermenting for so long?Thanks.
The fermentation just gives it another taste to it, likea little sour. Yes you can also blend the fresh cassave and cook it that way too. Thanks for watching. Appreciate it 🙏
@ Suntan Glory. I had the exact question in mind, why ferment it, but I was a bit embarrassed to ask! I thank you for asking and also 😊 that Dada gave a reply.
Fermentation imparts a sour/tangy flavor to the dough. You can ferment for as short or as long as you desire to obtain the depth of flavor you want. It is kind of what is done to milk to obtain yogurt or to cabbage to make Kimchee. I hope this helps 😃.
Thank you so much for the recipe . I just want to inform you that The hot fufu in a plastic bag is not safe ,i will just wait until it cools off ,then shape it with the plastic bag.
Thanks for sharing please preferably use glass container with lid or clay pot next time for fermentation rather than plastic or cellophane bag because of possibilities of chemicals used in making the plastic sips into your food
Thanks for the advice and thank you for watching. Appreciate it 🙏
I am from the Eastern part of Africa and i tried this once and loved it. So i found and followed your video and I just made it. I can't believe how great it turned out. It s surreal. Thanks
☺👍🏻😋
We eat Asida (fufu) in Sudan too... we make it out of millet flour and some other grains. But the moment I tried cassava it became my bread replacement.. love all mama africa cusine❤
❤
Beautiful and easy to follow
This is my dad’s favorite to eat with supa kanja! Nicely done too. I find the frozen cassava method easier as well. Wow 14 days is a long time so it’s good to make it in big batches like you do! Tfs Dada. 🥰
Yes i did it for 14 days because of the cold weather. Its not very hot at the moment. Thanks for watching
Thanks for sharing. Love it
You're welcome. Thanks for watching. Appreciate it
very good health good friend
Thanks so so so much for this.. you have a kind sharing heart. Be blessed
Thank you so much for watching. Appreciate it 🙏 💯
The water is good for your vegetables
I love this bravo you are a star machallah
Thanks sis for watching. Appreciate it
Thank you so so much Dada for this fermented cassava fufu video.
You're welcome. Thanks for watching. Appreciate it
Thank you for this !
Will have to wait 14days !
Thanks
Very talented sis more blessings wow keep it up proud of u 👏🏿👏🏿💞💞💪💯
Oh my God you made my day and gave me a little hope. I have been in the US for more than 10 years and have been trying to ferment cassava with no hope. I usually have to drive 2 hours to get fermented cassava in an African store. I am heading to my hispanic store right now to buy the cassava in the bag and start the process. Now in Gabon, once the cassava is fermented, we wrap it like a stick in banana leaves and steam it. So the texture and taste is a little different than fufu, but I like both either way. Thank you
Good for you! Let me know how it turned out for you and thank you for watching. Appreciate it 🙏
You can find banana leaves at Asian stores as well as Mexican stores
awesome job
Thanks for watching. Appreciate it
I did this whole process only that I did not drain it..after blending it i cook it directly it came out so so good...thanks sis👌👌
Thanks for watching. Appreciate it
Thank you very much l learnt a lot.
You're welcome. Thanks for watching. Appreciate it 🙏 💯 🙌
Thank you!! I fermented for 7 days in a dark and dry place but now I'm really worried my casava has gone bad because i dont know how its supposed to smell like😢
I love fufu
Wow am gonna try it out. Thanks for sharing these wonderful recipes. Happy new year
Thanks for watching. Appreciate it
I like it.
Thanks for watching.
Sis you are a life saver I wanted some home made cassava fufu I was thinking of asking you as if you read my mind thank you very much and for sharing
There you have it. Thanks for watching and hope you will try some soon
Fufu is the next recipe i will try
Let me know how it turned out for you and thank you for watching
Looks really good, you’re talented.
Thanks for watching. Appreciate it 🙏
Learning so much with you! Thanks for teaching
You're welcome. Thanks for watching
Lovely sis :)
Thanks for watching. Appreciate it
Wow! Just found your channel and already in love!! Yummy! 😋
Thanks for being here and thank you for watching. Appreciate it 🙏
The dish and the fufu
FYI, the white mold is the same family of mold that grows on top of Brie Cheese or Camembert cheese, or oranges before they go bad
I've been wanting to make home made cassava fufu, thanks for this video
Thanks for watching. Appreciate it
Thanks for the video. I have a question, is fermentation compulsory? Why do we ferment the cassava instead of just blending them and cooking in a pot on heat?
For probiotics that are good for your gut!
Thank you so much I was looking for this for so long... Love ❤from Kenya🇰🇪
Thanks for watching. Appreciate it
❤❤❤❤❤❤you are too much mama
Lol! Thank you ❤️
Hello loved the video. I just wanted to know I this is good for someone with type 1diabetics. Please I really need ur reply
Well it is not bad to eat if you do it in moderation. Or you can use oatmeal flour to make fufu. Thanks for watching. Appreciate it
@@DadasFoodCraveKitchen
Thanks so much for replying me. So oatmeal flour is better for diabetes people.
@@blessingomosigho7957 yes because oatmeal reduces blood sugar. Also high in fibre but eat in modération as well
Use your calabash bowls.
Lol! I don't have any calabash. Hopefully soon will get one from the motherland. Thanks for watching. Appreciate it
Are you using cold water or hot water
Awesome.. please where did you buy fresh casava?
At my local grocery store. Thanks for watching
What l still don't get is why the fermentation? Why not just blend the frozen cassava, or the freshly peeled ones instead of fermenting for so long?Thanks.
The fermentation just gives it another taste to it, likea little sour. Yes you can also blend the fresh cassave and cook it that way too. Thanks for watching. Appreciate it 🙏
@ Suntan Glory. I had the exact question in mind, why ferment it, but I was a bit embarrassed to ask! I thank you for asking and also 😊 that Dada gave a reply.
Fermented fufu is a good source of probiotics which helps to replenish healthy bacteria in the colon.
Fermentation imparts a sour/tangy flavor to the dough. You can ferment for as short or as long as you desire to obtain the depth of flavor you want. It is kind of what is done to milk to obtain yogurt or to cabbage to make Kimchee. I hope this helps 😃.
Read up on the benefits of fermentation for health.
Thank you so much for the recipe . I just want to inform you that The hot fufu in a plastic bag is not safe ,i will just wait until it cools off ,then shape it with the plastic bag.
Noted ✅️ thanks for watching. Appreciate it 💯
wow i love this fufu
Me too. Thanks for watching
!!!!!!!!!!!!!!!!!!!!
we have also
I love this video! Does it smell? Just afraid neighbours will smell it?🤔😝
No it doesn't smell. Lol! Thanks for watching. Appreciate it
The heck with the neighbors... Cook and enjoy ☺