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Home >> Nigerian Fufu Recipes >> Cassava Fufu (Akpu)

Cassava Fufu: Akpu, Loi-loi, Santana, Mr White


cassava fufu akpu

Cassava Fufu is regarded as the most traditional Nigerian fufu meal. There are powder versions of other Nigerian fufu meals which makes it easy for modern day ajebutters to prepare them but not this one. I fear that this meal is becoming extinct because 21st century babies do not want to prepare it any more.

How to Make Cassava Fufu [Video]

In Igboland, Cassava fufu is mostly eaten with the very traditional Nigerian soups for swallows such as Bitterleaf Soup and Ora Soup but like other Nigerian fufu meals, you can eat it with all other Nigerian soup except pepper soups.

Cassava fufu is known by many different names: Akpu (in Igbo), Loi Loi, Santana and Mr White.

It is extracted from cassava tubers (yuca).

Ingredients

The only ingredients you need to prepare Cassava Fufu meal is the raw cassava fufu and water. My grandma and others from her generation add unripe local banana (unere) which they boil and pound with the cassava fufu.

If the raw cassava fufu does not hold together when you try to make the balls, add cassava flour (akpu nkpo) to act as binder.

  • Cassava Fufu
  • Water

Pot liner

You need to line the pot before adding the balls of cassava fufu. This is so that the balls do not stick to the pot. Use the following as liners:

  • Uma leaves or
  • Banana leaves or
  • Plastic bag

Utensils for pounding the fufu

  • Mortar and Pestle or
  • Stand Mixer or
  • Food processor


Directions

Note: The cooking times depend on the quantity of akpu you are cooking. For this demonstration, I cooked about 1Kg (2.2lbs) of akpu.

  1. Set some water to boil. The water should be enough to cover the balls of akpu.
  2. Put the raw cassava fufu in a bowl and knead with your hands to mix the particles well. Add some water as you do so, a little at a time. This is to make it bind together when you make the balls. Make sure it is not too soft.
  3. When happy, make medium balls of the akpu and set aside. If the akpu is too weak to make balls, add some cassava flour and mix well. This is usually the case if you try to cook Cassava Fufu which you extracted from cassava tubers the same day.
  4. When the water boils, add the lining to cover the inside of the pot. Then add the cassava fufu balls.
  5. Cover the pot and cook for 5 minutes. When you see cracks on the balls, it means it is ready to be taken off for the first round of pounding.
  6. Turn off the heat. Transfer the balls of cassava fufu to a mortar and pound very well to crush all the lumps. If using a stand mixer, put it in the bowl and run it to mix the "dough". When done, the fufu will look white and smooth with no lumps.
  7. Mould them again and set aside. This time the moulds should be a bit flatter.
  8. Top up the original water and bring to a boil.
  9. Add the moulds of fufu and cook for another 5 minutes. We cook fufu twice because at the half-done stage, the lumps are easier to crush. If you try to cook it straight till done, it will be impossible to crush the lumps and the fufu will be too soft.

    As you cook it the first time, you will notice that the outside becomes too soft while the inside maintains its original texture. If you continue cooking it without mixing both textures (pounding), the whole fufu will assume the outside soft/watery texture.
  10. Pound again and it's done. A well done cassava fufu has an off-white colour. If it is almost grey, it means it's overcooked.

Make the fufu more presentable:

This is better seen than read about so watch the video below. I will try to explain it in writing anyway:

  1. Wet a flat plate and put a portion of fufu on the plate.
  2. Make a fist with your hand and make a depression at the centre of the mound of fufu.
  3. Make the mound of fufu smooth by moving the edges to the centre of the mound till the edges have a circular shape.
  4. Turn the now circular mound of fufu upside down and place it on a dry clean plate.

You can also simply wrap portions of the Cassava fufu in thin plastic film as shown in the image above. Again, watch the video to see how I did it.

Serve with any Nigerian Soup except pepper soups. Bitterleaf Soup and Ora (Oha) Soup are my favourite soups for cassava fufu.




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More Nigerian Fufu Recipes

Rolled Fufu

Cassava Fufu (Akpu)

Tuwo Shinkafa

Garri (Eba)

Pounded Yam

Semolina Fufu

Agidi (Eko)

See Also

How to Extract Cassava Fufu from Cassava Tubers

Nigerian Soup Recipes




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Beans Recipes

Dan Wake

Baked Nigerian Moi Moi

Beans Porridge

Nigerian Moi Moi

Rice and Beans

Peeled Beans Porridge

Ewa Agoyin

Akara (Bean Cake/Balls)

Gbegiri Soup

Jacket Moi Moi

White Moi Moi (Ekuru)

Nigerian Okpa (Okpa 9th Mile)

Cook Nigerian Moi Moi with Beans Flour

Nigerian Fried Beans

Nigerian Breadfruit Porridge (Ukwa)

How to cook Moi Moi with Leaves

How to make Aluminium Foil Bags

How to cook Moi Moi with Bowls

How to Remove Beans Coat


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Egg Whites Omelette

Perfect Hard Boiled Eggs

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Perfect Hard Boiled Eggs

Tomato Omelette

Agidi / Eko

Akara Recipe

Nigerian Club Sandwich

Nigerian Pancake

Custard / Ogi / Akamu

Fried Plantain

Fried Yam

Nigerian Okpa

Plantain Mosa (Plan-cakes)

Plantain Pies

Plantain Mosa (Plantain Puffs)

Nigerian Agidi Jollof

Plantain Moi Moi (Ukpo Ogede)

Nigerian Akamu (Ogi or Pap)

Make Akamu/Ogi/Pap from Scratch

Nigerian Egg Stew

Breakfast Bread Rolls


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Nigerian Cake


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Chicken Pie

Onion Baked Chicken

Peppered Chicken

Chicken Suya Salad

Nigerian Chicken Suya

Barbecue Chicken Drumsticks

Roasted Whole Chicken

Grilled Chicken


Cocoyam Recipes

Nigerian Ekpang Nkwukwo

Bitterleaf Soup

Ora (Oha) Soup


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Kankaran Tsamiya (Frozen Tamarind Juice)

Vanilla Ice Cream

Nigerian Shuku Shuku

Nigerian Meat Pie as a Dessert

Nigerian Coconut Candy

How to Make Nigerian Cake

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Nigerian Chin Chin

Nigerian Pancake

Vanilla Ice Cream without an ice cream maker


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Nigerian Aphrodisiac

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Soya Milk

Kunun Gyada

Groundnut Milk (Peanut Milk)

Nigerian Chapman Drink

Nigerian Zobo Drink

Tiger Nuts Milk (Kunun Aya)


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Potato and Fish Porridge

Potato and Fish Pepper Soup

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Smoked Fish

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Catfish Pepper Soup (Point & Kill)

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Nigerian Fish Roll


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Rolled Fufu

Pounded Yam

Semolina Fufu

Tuwo Shinkafa

Garri (Eba)

How to Cook Cassava Fufu (Akpu)

How to Extract Cassava Fufu from Cassava Tubers

How to Make Agidi / Eko


Ingredients

Virgin Coconut Oil

Refined Coconut Oil

Abacha

Starch

Coconut Milk

Suya Spice (Suya Pepper)

Homemade Stock Cubes

Crayfish

Mint Leaf

Tamarind (Tsamiya)


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Okra Soup for Kids

Vegetable Puree

Noodles

Peeled Beans Porridge

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How to make Akamu/Ogi/Pap from Scratch

Kids Oatcakes

Meaty Sweet Potato


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Nigerian Meat Pie: Your Questions Answered

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How to make Suya Spice (Suya Pepper)

Asun: Spicy Barbecued Goat Meat

Bobozee (Abacha Mmiri)

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Vanilla Ice Cream without an ice cream maker

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Fruit Skewers (Fruit Kebab)

Peppered Snail


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Abak Atama Soup

Ofe Ugba

Miyan Kuka

Light Ogbono Soup Recipe

Ofe Achara (with Akpuruakpu Egusi)

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Assorted Meat Pepper Soup

Edikang Ikong Soup (Vegetable Soup)

Nigerian Okra Soup

Efo Riro

Catfish Pepper Soup (Point & Kill)

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Banga Soup (Ofe Akwu)

Bitterleaf Soup

Afang Soup (Okazi Soup)

Nsala or White Soup

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Ogbono Soup with Okra

Gbegiri Soup

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Using Flour as Thickener in Nigerian Soups

Goat Meat Pepper Soup

Groundnut Soup (Peanut Soup)


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Cauliflower Stir-fry

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Potato Pepper Soup

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Fry Your Best Tomato Stew Ever

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