Unadulterated fufu/akpu 😁😁😋
Can your akpu ever can? Can your akpu look this good and fresh? I bet it can. 😁😁😁
I call it unadulterated akpu Cause it didn't have to go through any long process of making it.
As a lover of akpu, I always like pounding my thing myself. Please don't blame me. I just can't do without it at all. Can even remember when last I swallowed garri cause of akpu.
Unadulterated fufu/akpu 😁😁😋
Can your akpu ever can? Can your akpu look this good and fresh? I bet it can. 😁😁😁
I call it unadulterated akpu Cause it didn't have to go through any long process of making it.
As a lover of akpu, I always like pounding my thing myself. Please don't blame me. I just can't do without it at all. Can even remember when last I swallowed garri cause of akpu.
Cooking Instructions
- 1
Get your raw cassava, peel and wash properly. Soak for three days to ferment. Filter it and then leave for so. Even minutes to settle and then pour in a sack. Place a block and board on it and leave to drain water.
- 2
Next, pour the content into a bowl, mix as you do your flour with little water. Place a pot of water on fire, when boiled, mould into large dough and put into the pot. Allow to cook for about 5mins. Remove from the fire and pound very well till you get a smooth texture with no lumps. Then mould little by little and make a hole in the middle and place in the pot of water boiling on fire. Repeat this process till all content has gone into the fire.
- 3
Allow to cook for about 30mins and bring down from the fire. Put in the morta and pound very well till forms a smooth texture.
- 4
Your akpu is ready. You can wrap up with a nylon or just keep warm in a cooler.
- 5
NB: if you notice that your fufu has lumps before going into the fire for the last cooking, just add a little salt and pound together. In that way, all the lumps will be gone
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