First i commend you !, But no part of Nigeria use the that your first method at all, cassava is so acidic and poisonous if not handled well . Normally, it should be socked for a minimum of five to seven days before having anything to do with it as fufu/satana . The soup looks so reach and nice that also you need to do video of it for people to follow . Thank alot well done.
Chaii Ezi mummy ya you too much my baby, see as you make this look so so easy wow oh, I give it to you dear thanks for teaching me this today I appreciate.
Hi, thankyou for this very educational video, it made this food very understandable and I love the fact you showed the different types and explained the areas they are from. What did you eat it with at the end please? I am new to Nigerian foods.
wow, well prepared all the methods used was fyn but the perfect way of making Akpu is the second method that was the real process, well done you really Achieved it so perfectly 👌thump for you
May I please know how many days you soaked the cassava for fermentation? I've experimented severally but to no avail. I yearn for that consistency in the 2nd option. Your response will be appreciated ma 🙏🏿
What do you do after the 3rd day of fermentation before putting it into the balls as shown in the beginning of the 2nd recipe? Do you change the water that it was soaking in?
I think it doesn't need changing. The tubers should be processed once fermentation is achieved. Although, I've been unlucky with the fermentation after several trials. But I'm still not giving up. The nostalgia of the taste isn't letting me 😅😅
I prefer the fermented cassava fufu because of cyanide . Though, there are other specie that are low in cyanide chemical...this is wonderful!!
Thank you for sharing, I now learn how to make it.
What is that delicious soup you are eating the foofoo with??
God I fucking love African food, you guys are such great people with awesome cuisines
First i commend you !, But no part of Nigeria use the that your first method at all, cassava is so acidic and poisonous if not handled well . Normally, it should be socked for a minimum of five to seven days before having anything to do with it as fufu/satana .
The soup looks so reach and nice that also you need to do video of it for people to follow . Thank alot well done.
Chaii Ezi mummy ya you too much my baby, see as you make this look so so easy wow oh, I give it to you dear thanks for teaching me this today I appreciate.
Hi, thankyou for this very educational video, it made this food very understandable and I love the fact you showed the different types and explained the areas they are from. What did you eat it with at the end please? I am new to Nigerian foods.
wow, well prepared all the methods used
was fyn but the perfect way of making Akpu is the second method that was the real process, well done you really Achieved it so perfectly 👌thump for you
Thanks so much dear ❤️
May I please know how many days you soaked the cassava for fermentation? I've experimented severally but to no avail. I yearn for that consistency in the 2nd option. Your response will be appreciated ma 🙏🏿
4days
What do you do after the 3rd day of fermentation before putting it into the balls as shown in the beginning of the 2nd recipe? Do you change the water that it was soaking in?
I think it doesn't need changing. The tubers should be processed once fermentation is achieved. Although, I've been unlucky with the fermentation after several trials. But I'm still not giving up. The nostalgia of the taste isn't letting me 😅😅
If you change the water daily, it won't smell or have taste
well done Ezinne. What does the not fermented one taste like?
The fufu reminds me of Jamaican turn cornmeal. It's like the first option, but with corn
You put in no salt