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...
Comments
Post a Comment