File:A woman turning cooked cassava before pounding.jpg

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English: After the cassava tubers have been peeled off their barks, if the cassava is to be made into Akpu or fufu, it will be soaked for 4 days minimum for it to ferment, then it will be brought out, sifted of its starch and then the ones collected will be drained of its liquid. After some hours, the flour will be cooked in pot illustrated in the image.

After cooking, it is transferred to a bowl where it will be turned rigorously with the hand, after which it will be pounded.

After the first pounding, it wil be re cooked and then pounded again to make Akpu or fufu.
Igbo: mgbe akpụchachara ube akpu, ọ bụrụ na a ga-eme akpu ka ọ bụrụ Akpu ma ọ bụ fufu, a ga-etinye ya ụbọchị 4 opekempe ka ọ gbaa mmiri, a ga-ebupụta ya, gbachaa ya. nke starch ya na mgbe ahụ, ndị a na-achịkọta ga-agbapụta na mmiri mmiri ya. Mgbe awa ole na ole gachara, a ga-esi ntụ ọka ahụ n'ite e gosiri na foto a.

Mgbe esichara, a na-ebufe ya na nnukwu efere ebe a ga-eji aka na-atụgharị ya nke ọma, mgbe nke ahụ gasịrị, a ga-akụ ya.

Mgbe a kụchasịa mbụ, a ga-esicha ya wee kụwaa ya ọzọ mee Akpu ma ọ bụ fufu.
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This is an image of "African people at work" from
Nigeria
Date
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Author Chidinma0025

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current11:28, 23 November 2017Thumbnail for version as of 11:28, 23 November 20174,160 × 3,120 (5.22 MB)Chidinma0025 (talk | contribs)User created page with UploadWizard

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