How To Make The Best Nigerian Fufu

TubeMan — Thu, 26 Oct 2017 13:08:04 +0000

Nigerian Fufu is one of the most important dishes in Nigeria’s delicious cuisine. And BattaBox Presenter Warri Pikin goes deep into Lagos to find the best Nigerian Fufu.

“We get many Swallow in Nigeria, we get Eba, Amala, Semo, and Wheat,” explains Warri Pikin. “But today, we’re looking into Calabar Fufu – very strong Fufu!”

Starches are often called “Swallow” in Nigeria because they are used to accompany soups and other spicy food dishes to help swallow it down. Typical soups are groundnut soup, vegetable, egusi soup, or palm nut soup.

BattaBox visits a Fufu processing factory in Lagos, with piles of cassava, buckets of water, and plantain flour. The process of making the best Nigerian fufu follows some simple steps:

Firstly, peel and soak the cassava tubers in water for at least 3 days. The cassava is then put into a grinding machine and a cassava yeast powder, which is covered in a bucket and left for 30 minutes to rise. The cassava yeast powder is then washed and mixed, and drained. The cassava is then mixed again with water into a white liquid state. After, a wood fire is made, the liquid fufu put into a large metal dish, and cooked, turned, and pounded for 45minutes-1hour. It will then look like the best Nigerian fufu that we all love and know – and packaged for sale and eating!

“The best fufu gives you energry, other fodos do not give energy like fufu,” explains Emmanuel, who has been processing Fufu for 5 years. “That’s why people call fufu – 6 to 6 – because the energy sustains you for 12 hours.”

The peelings and the chaff from the cassava is also used to feed animals.

The fufu is then wrapped is cellophane and sold for 50, 100, or 200 Naira, depending on the size. And the fufu can stay for 2 weeks without getting old.

And then finally, the food is served! And Warri shows us how you roll the best Nigerian fufu with your hands, dip it into the soup – and, you don’t chew, you swallow!

“You just swallow am, you just clear your throat well well!”” explains Warri. “And now my belly don full!”

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The post How To Make The Best Nigerian Fufu appeared first on NaijaTube.

How To Make Amazing Cassava In Nigeria

TubeMan — Mon, 02 Oct 2017 09:16:16 +0000

BattaBox presenter Folly reports on how Nigeria grows the most – and best! – cassava in the world.

In 2009, Nigeria was producing over 45 million tonnes, almost 19% of global production, making Nigeria is the largest producer and grower of Cassava in the world.

Cassava farmer in Nigeria with his annual crop.

According to some statistics – 90% of Nigerian households consume some type of cassava product every day – and we can believe it!

We all eat cassava is various forms – garri, starch, amala, cassava flour, roasted, fufu, and tapioca – everyday without knowing how it’s actually grown and processed.

Cassava in Nigeria agriculture originally came from South America and introduced into sothern Nigeria during the slave trade. In the 19th century salves began to return to Africa and introduced new processing techniques.

Cassava farming in Nigeria is the main staple for foods across Nigeria and West Africa. And in many small villages this type of small scale agriculture and farming is the main means of earning a living.

“Cassava production is the major profession in this village,” explains one your woman. “I had to join them in cassava production just to earn money.”

Throughout the village, men and women farm the plants, peel and process (washing and soaking the cassava for two to three days), grinding, and then the cassava is pressed in clean bags for the water to dry. If you want garri, the cassava is then fried. Young children load the tubers into trucks for sale. It’s not as easy as it looks, as Folly finds out: she manages to peel just one tuber to the other ladies ten.

The cassava crop, just harvested.

But every part of the cassava plant is used, whether the peelings are fed to livestock, or the flower used in soups or health and hair products.

“We employe people to peel the cassava for us,” says one young woman. “It must be peeled on time, and we pay 50 Naira per basket.”

“They’re seriously trying,” explains Folly, BattaBox presenter. “This is hard work.”