fufu
Cassava steeped under water until soft and sour, then cooked and pounded into swallow
Your guide, Chef BakuA full recipe for this dish has not been written yet.
An Igbo staple made by fermenting peeled tubers in water for days, giving the pungent smell that marks a true akpu.
Akpu is a fermented & pickled from Nigeria: cassava steeped under water until soft and sour, then cooked and pounded into swallow. An Igbo staple made by fermenting peeled tubers in water for days, giving the pungent smell that marks a true akpu.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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