Cassava Flour(Pupuru)with vegetable stew.

Passport & Plate - Cassava Flour(Pupuru)in local Language

Nigeria | Friday, March 7, 2014 | 5 photos

Ingredients
Start by lighting up the gas cooker or stove or firewood. put a pot, pour 3glass of water into the pot to make it boil to 100c. After the water might have boil then pour the cassava(pupuru)into the hot water and stair with turning stick for about 5 to 7 minutes to make it a solid form. Then off the cooking gas,stove or firewood and place the pot on the table or floor and use a saucer to cut in into a plate or a cooler to make it warm.

 

How to prepare this recipe
Cassava Flour.
Hot water.
Vegetable for stew.
Palm oil for stew.
Meat for stew.
Melon for stew.
Salt for stew.
Locust bean for stew.
cray fish for stew.
Dried fish for stew.
Snail for stew.
Maggi for stew.

 

The story behind this recipe
The traditional processing of cassava into (pupuru).
The traditional process of cassava into (pupuru) involves first pealing the back of the cassava tubers and then steeping of the pealed tubers into big bowl partly buried inside the bowl usually close to the cassava farm, for between 4 or 6 days to allow fermentation. We soak the pealed tuber in well water fetch in bowl enable the easy washing of the cassava by the fifth or sixth day,and this require abundant water for cleaning. By the time we have wash the fermented cassava and remove the root,it ll be arrange in sack-bag to drain the water. We then take the sack home the draining process. The sack bag are stored or raised story platform with some logs place across to further compress the water from the cassava for another 2 or 3 days. After which the fermented cassava is molded into ball ready for drying by fire. Once dried, the cassava ball look brownish or black on the outer part and this has to be scraped before it is pounded into flour and then sieved to remove unwanted particles e.g chaff and dirtiness. The fine flour is boiled by hot water and mix with turning stick to make it a solid form.