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Akpu

Akpu is a traditional swallow made from fermented cassava and widely consumed in southeastern Nigeria. It is a staple food among the Igbo people and is commonly served with soups such as onugbu soup, ora soup, oha soup, and egusi soup. The fermentation process gives Akpu its characteristic texture and flavour.

Source and licence

"Akpu" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Akpu, revision 4676530), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Akpu&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4676530

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 5 kg fresh cassava tubers
  • Water

Method

  1. Peel the cassava tubers and wash thoroughly.
  2. Place the cassava in a container and cover completely with water.
  3. Allow it to ferment for 3–4 days or until softened.
  4. Remove any fibres and hard portions from the fermented cassava.
  5. Mash the cassava and sieve to obtain a smooth paste.
  6. Suspend the paste in a clean cloth or sack and allow excess water to drain.
  7. Transfer the fermented cassava paste into a pot.
  8. Cook over medium heat while stirring continuously until a smooth, stretchy dough forms.
  9. Shape into portions and serve hot with soup.