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In 2022, world production of cassava root was 330 million tonnes, led by Nigeria with 18% of the total (table). Other major growers were Democratic Republic of the Congo and Thailand. Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize .
Fufu (or fufuo, foofoo, foufou / ˈ f u ˌ f u / foo-foo listen ⓘ) is a pounded meal found in West African cuisine. [1] [2] It is a Twi word that originates from the Akans in Ghana.The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the ...
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Woman pounding the cassava root into fufu in the Central African Republic. In West Africa, particularly in Nigeria and Sierra Leone, cassava is commonly prepared as eba or garri. The cassava is grated, pressed, fermented and fried, then mixed with boiling water to form a thick paste.
In Nigeria, the production of cassava fufu flour typically involves several steps, starting with the cleaning and washing of cassava, followed by peeling and cutting. The fermentation process, which can vary in time and temperature depending on local practices, is a crucial step that imparts the distinct flavor and texture associated with fufu ...
Garri flour Cooked garri on a plate in Cameroon Whole cassava tubers Peeled cassava pieces. In West Africa, garri (also known as gari, galli, or gali) // ⓘ is the flour of the fresh starchy cassava root. In the Hausa language, garri can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet.
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[10] [2] Cassava is peeled, chopped and mixed with corn grains and soaked for a day. The water is poured off and the cassava and maize are milled into a smooth, fine and wet dough. The dough is then fermented for two to five days, depending on temperature. [11] [12] The corn and cassava dough is mixed with water and then boiled.