Akpu

Akpu is a traditional swallow made from fermented cassava and widely consumed in southeastern Nigeria.

Ingredients

• 5 kg fresh cassava tubers
• Water

Steps

1. Peel the cassava tubers and wash thoroughly.
2. Place the cassava in a container and cover completely with water.
3. Allow it to ferment for 3–4 days or until softened.
4. Remove any fibres and hard portions from the fermented cassava.
5. Mash the cassava and sieve to obtain a smooth paste.
6. Suspend the paste in a clean cloth or sack and allow excess water to drain.
7. Transfer the fermented cassava paste into a pot.
8. Cook over medium heat while stirring continuously until a smooth, stretchy dough forms.
9. Shape into portions and serve hot with soup.

More recipes with cassava

Adapted from “Akpu” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.