I prefer the fermented cassava fufu because of cyanide . Though, there are other specie that are low in cyanide chemical...this is wonderful!!
@RunescapeAnon8 ай бұрын
God I fucking love African food, you guys are such great people with awesome cuisines
@chinyereibe6182 жыл бұрын
Chaii Ezi mummy ya you too much my baby, see as you make this look so so easy wow oh, I give it to you dear thanks for teaching me this today I appreciate.
@myacvirgolocity9124 Жыл бұрын
What is that delicious soup you are eating the foofoo with??
@sandrachiskitchen2 жыл бұрын
wow, well prepared all the methods used was fyn but the perfect way of making Akpu is the second method that was the real process, well done you really Achieved it so perfectly 👌thump for you
@ezinneskitchen
2 жыл бұрын
Thanks so much dear ❤️
@Falaskie7 ай бұрын
The fufu reminds me of Jamaican turn cornmeal. It's like the first option, but with corn
@ToriHannahWalker2 жыл бұрын
Hi, thankyou for this very educational video, it made this food very understandable and I love the fact you showed the different types and explained the areas they are from. What did you eat it with at the end please? I am new to Nigerian foods.
@biinta93292 жыл бұрын
well done Ezinne. What does the not fermented one taste like?
@shereenh356410 ай бұрын
What do you do after the 3rd day of fermentation before putting it into the balls as shown in the beginning of the 2nd recipe? Do you change the water that it was soaking in?
@obiomaebere
9 ай бұрын
I think it doesn't need changing. The tubers should be processed once fermentation is achieved. Although, I've been unlucky with the fermentation after several trials. But I'm still not giving up. The nostalgia of the taste isn't letting me 😅😅
@olabisiishola2758
20 күн бұрын
If you change the water daily, it won't smell or have taste
@obiomaebere9 ай бұрын
May I please know how many days you soaked the cassava for fermentation? I've experimented severally but to no avail. I yearn for that consistency in the 2nd option. Your response will be appreciated ma 🙏🏿
@user-rk6dy6hd2n
28 күн бұрын
4days
@estherehonwa93857 ай бұрын
First i commend you !, But no part of Nigeria use the that your first method at all, cassava is so acidic and poisonous if not handled well . Normally, it should be socked for a minimum of five to seven days before having anything to do with it as fufu/satana . The soup looks so reach and nice that also you need to do video of it for people to follow . Thank alot well done.
Пікірлер: 16
I prefer the fermented cassava fufu because of cyanide . Though, there are other specie that are low in cyanide chemical...this is wonderful!!
God I fucking love African food, you guys are such great people with awesome cuisines
Chaii Ezi mummy ya you too much my baby, see as you make this look so so easy wow oh, I give it to you dear thanks for teaching me this today I appreciate.
What is that delicious soup you are eating the foofoo with??
wow, well prepared all the methods used was fyn but the perfect way of making Akpu is the second method that was the real process, well done you really Achieved it so perfectly 👌thump for you
@ezinneskitchen
2 жыл бұрын
Thanks so much dear ❤️
The fufu reminds me of Jamaican turn cornmeal. It's like the first option, but with corn
Hi, thankyou for this very educational video, it made this food very understandable and I love the fact you showed the different types and explained the areas they are from. What did you eat it with at the end please? I am new to Nigerian foods.
well done Ezinne. What does the not fermented one taste like?
What do you do after the 3rd day of fermentation before putting it into the balls as shown in the beginning of the 2nd recipe? Do you change the water that it was soaking in?
@obiomaebere
9 ай бұрын
I think it doesn't need changing. The tubers should be processed once fermentation is achieved. Although, I've been unlucky with the fermentation after several trials. But I'm still not giving up. The nostalgia of the taste isn't letting me 😅😅
@olabisiishola2758
20 күн бұрын
If you change the water daily, it won't smell or have taste
May I please know how many days you soaked the cassava for fermentation? I've experimented severally but to no avail. I yearn for that consistency in the 2nd option. Your response will be appreciated ma 🙏🏿
@user-rk6dy6hd2n
28 күн бұрын
4days
First i commend you !, But no part of Nigeria use the that your first method at all, cassava is so acidic and poisonous if not handled well . Normally, it should be socked for a minimum of five to seven days before having anything to do with it as fufu/satana . The soup looks so reach and nice that also you need to do video of it for people to follow . Thank alot well done.
You put in no salt