is afermented wet-paste made from cassava. It is ranked next to gari as an indigenousfood of most Nigerians in the south.
is made by steeping whole or cut peeledcassava roots in water to ferment for a maximum of three days, depending onambient temperature.
Process flow chart for
During steeping, fermentationdecreases the pH, softens the roots, and helps to reduce potentially toxic cyanogenic