Thanks for your support. If your cassava is not a freshly harvested one, even if you soak it for 10 days it will not soften and it won’t matter if you change the water to reduce the odors. I said it that if your cassava is same day harvest, you soak it for at least 4 days and don’t put hands inside it. Hope that helps😊
Your warm temperature is exactly what is needed. It will take like three to four days to soften. Once you soak it don’t deep your hands in it until like third or fourth day.
Make sure your cassava is harvested the same day, clean it, soak it for four to five days. Make sure you don’t dip your hands into it after you soak it for that four or five days. When it’s softened then use a sieve basket either plastic or aluminum. Pour some water into a basin, put your softened cassava in potions, use your hands to break it down and, wash into your basin until it remains the tiny shafts in the basket, throw that out. After washing everything, allow to settle, then pour out the top water. Your fufu is at the bottom! Scup it into a cheesecloth and squeeze out the excess water. Pour your fufu into a container, add some water on top of it to preserve it or store in the fridge. Thanks and I hope this helps. If you have any further questions please let me know.
Yes you can, but after blending it you have to add lot of water to cover it well. leave it for like 3 to 4days. Remove the top water and replace it every day until three to four days. I hope this helps. Stay connected and let me know the outcome.
It fermented but not softened because it was not a same day harvest. For your cassava to soften up to make Nigerian fufu, it must be harvested and soaked same day. I hope that helps and thanks for your contribution.
Thanks for your contribution. But a word could mean different things in different ways and different places and to different people. Fufu is one of the oldest staples of the Igbos in Nigeria. They also call it Akpu or Utara. Moreover, Nigerian fufu is different from Ghana fufu. Nigerians soak the cassava for four to five days, but in Ghana, they use harvested and cooked cassava, they don’t soak it, and mix it with green plantain. Nigerian fufu is not mixed with anything and it goes through fermentation. Anyway, Nigeria 🇳🇬 and Ghana 🇬🇭 are still sisters.👍🏾
I'm from congo and we do fufu in my village, and we ferment cassava in river like because we do ferment a lot of cassava and most we do after cassava is fermented we dry it the make flour with it is from that flour you will be making fufu the smell and taste of that fufu it slap very sweet with any of your favourite soup
@svt3 We also do same in Nigeria but that one we call ELUBO and we prepare it as AMALA. We can also use it to thicken corn flour as a swallow. Thanks for sharing sis.😘
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I love this fufu❤
Visiting the first time🌹
Thanks for coming, stay connected.
Very well prepared dear dear. New friend 😊
Thanks 🙏. Stay connected.
delicious recipe,nice one for sharing
Thank you, stay connected 😊
came out so good
Fufu well made sis❤❤
Thanks sis, stay connected.
Nice ma❤️
Thank you. Stay connected.
Wow, My friend, It's a great food. I really want to try it.
Thank you for showing me a good video. I look forward to more food videos. Thank you.
Thank you so much 🙂
Am from Kenya and today was my first time cooking fufu 😂😂😂 to be honest fufu gone wrong 😂😂
Don’t worry just try it again and you’ll get it right 😘
Eu falo português. Tem traduzir. Tô atrás dessa receita. Más em portugues
Ok I will see if I have the translation for my CZcams account. Thanks for your support.
A new sub from 🇰🇪. Good work, I hope to be trying this out
You will like 👍🏾 Thanks for subscribing and stay connected.
Once you’re fermenting cassava you don’t change water
Thanks for your support. If your cassava is not a freshly harvested one, even if you soak it for 10 days it will not soften and it won’t matter if you change the water to reduce the odors. I said it that if your cassava is same day harvest, you soak it for at least 4 days and don’t put hands inside it. Hope that helps😊
Do we soak the cassava at room temperature or in the fridge? I'm in south india and the temperature here is fairly warm
Your warm temperature is exactly what is needed. It will take like three to four days to soften. Once you soak it don’t deep your hands in it until like third or fourth day.
I as the south African may I ask what do you do if you don't have the blender 🤔
Make sure your cassava is harvested the same day, clean it, soak it for four to five days. Make sure you don’t dip your hands into it after you soak it for that four or five days. When it’s softened then use a sieve basket either plastic or aluminum.
Pour some water into a basin, put your softened cassava in potions, use your hands to break it down and, wash into your basin until it remains the tiny shafts in the basket, throw that out.
After washing everything, allow to settle, then pour out the top water.
Your fufu is at the bottom! Scup it into a cheesecloth and squeeze out the excess water. Pour your fufu into a container, add some water on top of it to preserve it or store in the fridge.
Thanks and I hope this helps.
If you have any further questions please let me know.
Can we directly crush fresh casava without ferment??
Yes you can, but after blending it you have to add lot of water to cover it well. leave it for like 3 to 4days. Remove the top water and replace it every day until three to four days. I hope this helps. Stay connected and let me know the outcome.
Because you changed the water that's why the cassava didn't fament
It fermented but not softened because it was not a same day harvest. For your cassava to soften up to make Nigerian fufu, it must be harvested and soaked same day. I hope that helps and thanks for your contribution.
Português. Por favor
Fufu originated in Ghana. It is a twi word
Thanks for your contribution. But a word could mean different things in different ways and different places and to different people. Fufu is one of the oldest staples of the Igbos in Nigeria. They also call it Akpu or Utara. Moreover, Nigerian fufu is different from Ghana fufu. Nigerians soak the cassava for four to five days, but in Ghana, they use harvested and cooked cassava, they don’t soak it, and mix it with green plantain. Nigerian fufu is not mixed with anything and it goes through fermentation.
Anyway, Nigeria 🇳🇬 and Ghana 🇬🇭 are still sisters.👍🏾
I'm from congo and we do fufu in my village, and we ferment cassava in river like because we do ferment a lot of cassava and most we do after cassava is fermented we dry it the make flour with it is from that flour you will be making fufu the smell and taste of that fufu it slap very sweet with any of your favourite soup
@svt3 We also do same in Nigeria but that one we call ELUBO and we prepare it as AMALA. We can also use it to thicken corn flour as a swallow. Thanks for sharing sis.😘
What if the cassava is sourly
If you leave it soaked for too long it will be sour. Not more than 4-5 days depending on the temperature of your area. I hope that helps, thanks.