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Akpu

@arecipe.bsky.social

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.

Ingredients

  • 5 kg fresh cassava tubers
  • Water

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Akpu