Unique Nigerian Dish, Ondo state: pupuru delicacy)

      Pupuru is commonly consumed by the people of riverine area of the western, southern,eastern and middle belt of Nigeria where it is known as "Ikwurikwu". It is an African traditional fermented smoked dried cassava food commonly consumed in south western Nigeria most especially people of Ondo State. It is not like garri, lafun or fufu which are all locally made from cassava but it has cassava as a common ingredient. The technology of  'pupuru' processing originated from ilaje people of the rivernine area of Ondo state.
       The traditional processing of cassava into pupuru involves first peeling the bark of the casava tubers and then steeping of the peeled tubers into pots partly buried in holes dug by flowing river or stream usually close to the cassava farm for between 4 to 6 days to allow fermentation to occur then is taken in sacks or jute bags to drain off the water .It is mashed moulded into balls and smoked dry to produce pupuru.
      The unique flavour of pupuru which distinguishes it from cassava products is due to the smoking and drying processes which increases it protein and fat content including zinc, potassium, calcium, carbohydrate, crude fibre content making it one of the higly nutritious cassava flour.
       This local cassava meal is rich in carbohydrate but low in protein and other micro nutrients hence it is not recommended for diabetes patients. Also research has revealed that  the smoking process of this cassava flour exposes it to extraneous contaminants. Meanwhile it is light and easily digestible than many starch foods
       Pupuru is a major income earning venture and plays a significant role in ensuring food security for some people in Nigeria, providing a readily available food for the society at large.
   Lastly, Pupuru can be eaten alongside various soup most especially efo riro(vegetable soup), ewedu soup, egusi soup(melon soup). I bet one can't wait to have a taste of this.