Akpu
Fermented cassava paste from the southeastern region of Nigeria, cooked into a smooth and elastic dough, which is eaten with a soup.
Akpu is a staple food for the Igbo people in southeastern Nigeria: a fermented cassava paste that is cooked and kneaded until it becomes smooth and elastic. It is typically eaten with soups (such as onugbu, ora, oha, and egusi). The fermentation process takes approximately 4 days.
Ingredients and directions
- Prep time1 hr
- Cook time30 min
- Resting96 hr
- Total97 hr 30 min
- DifficultyMedium
- Cooking methodsaucepan
Ingredients
people
- $19.10
Directions
- Peel the cassava and wash it thoroughly. ≈ 8 min
- Place it in a container and completely cover it with water. ≈ 3 min
- Let it ferment for 3 to 4 days, until it becomes soft. ≈ 3 min
- Remove the fibers and hard parts from the fermented cassava. ≈ 3 min
- Crush it and sift to obtain a smooth paste. ≈ 4 min
- Place the dough in a clean cloth or bag and allow the water to drain. ≈ 2 min
- Place the dough in a saucepan. ≈ 3 min
- Cook over medium heat, stirring constantly, until the dough is smooth and elastic.
- Portion out the mixture and serve hot with the soup. ≈ 10 min
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