Cassava Dough 1kg

How It’s Made (The Traditional Process)

1. Preparation: Fresh cassava roots are peeled, washed, and grated into a fine mash.  

2. Fermentation: The mash is placed in sacks and weighted down with heavy stones or a hydraulic press for 2–3 days.

3. Dewatering: During fermentation, the excess liquid (which contains natural starches and cyanogenic glucosides) is squeezed out, making the dough safe to eat and concentrate in flavor.

4. Sifting: The resulting "cake" is broken up and sifted to remove any woody fibers (strings) from the center of the root.

Key Culinary Uses

Cassava dough is rarely eaten alone; it is almost always blended to balance its high starch content:

• Banku / Akple: Mixed with Corn Dough (usually a 1:2 ratio of cassava to corn).

• Traditional Fufu: In some regions, fermented cassava dough is used as a base or added to pounded yam/plantain to improve the stretch.  

• Agbelima Desserts: Can be used to make Agbeli Kaklo (crunchy fried cassava balls).

• Tuna/Okra Stew Companion: When cooked alone, it forms a very sticky, translucent swallow preferred by those who enjoy a high-stretch consistency.