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Cassava is a staple food in many tropical regions, and its consumption is particularly high in sub-Saharan Africa. Nigeria is the largest consumer of cassava globally, followed by countries in West and Central Africa, While cassava can be consumed without fermentation, it's important to note that raw or improperly processed cassava contains cyanogenic glycosides, which can release cyanide when consumed. Fermentation, boiling, or other cooking methods help reduce cyanide levels, making cassava safer to eat. If consuming cassava without fermentation, thorough cooking is very essential, let your unfermented cassava fufu cook for at least 25 minutes before eating.

@destiny1-hy7cq

6 ай бұрын

Cyanide is primarily found in the leaves and roots of cassava. The highest concentration is typically in the peel or outer layer of the root., provided you have the outer layer peeled out everything is eating eating.

Didn't know this could be possible.. Thank you so much!! I'm definitely trying this

I prefer the fermented one.

I think I prefer this method of making fufu, the reason I don't like fufu was due to that smell that comes with fermentation, until I learn that one can actually make fufu without fermenting. Thanks for sharing❤

From India🇮🇳

from Kenya

Watching from US ❤

Watching from Trinidad and Tobago❤

@uduskitchen

6 ай бұрын

You are welcome, thanks for watching!

New friend

I will try this method I have done the fermented cassava fufu never snell I change the warm water twice

Watching from Zambia here the do fermented but i like the fufu you made

@uduskitchen

6 ай бұрын

Thanks

What about the cyanide in unfermented cassava

Am watching from United Kingdom

@uduskitchen

6 ай бұрын

You are welcome! Thanks for watching!

Edo

Pls is fresh cassava or any day day cassava?

This is awesome but is it all cassava you can make without fermentation

@uduskitchen

6 ай бұрын

This can be applied to all cassava with proper cooking.

Is this healthy? Especially not fermented

@uduskitchen

6 ай бұрын

Much healthy as long as it's properly cook to reduce the cyanide level, cook for at least 25 minutes

@destiny1-hy7cq

6 ай бұрын

Cyanide is primarily found in the leaves and roots of cassava. The highest concentration is typically in the peel or outer layer of the root, which we don't normally eat. so it's very much healthier

@Lordstable

4 ай бұрын

I thought the purpose of fermentation is to remove cynaide. Will the above mthod not have side effects?​@destiny1-hy7cq