FERMENTED CASSAVA FLOUR (NEW TWIST PART 1)

Watch how to process the Cassava flour from cassava...

[@hassanerosemarywanjiru6963]

I just love watching you two working together. Many young couples should learn from you as you are also setting a good example for your children.

[@leahscreen]

Thank you so much!

[@mkoladiran]

Easy to understand,so lovely like the fact that everyone was involved.

[@leahscreen]

thanks

[@joyandpeacefullaughter5307]

Thank you so much for the quick tutorial at rhe beginning. I always wondered how the Ghanaians don't even ferment theirs and we go through so much stress fermenting and all.

[@leahscreen]

they used sweet cassava for their fufu while we uses bitter cassava for our fufu👍

[@gwendyer2870]

Don't know much about cassava but the demonstration by your husband was great.and you Leah washing and preserving along with you husband is all good,great job guys🙏💐💕👍

[@Zimanji70]

This is an eye opener, thanks Leah Screen

[@amorisfinancialgroup5302]

nice contents, keep it up

[@sunlightwalker9152]

whoa! Africa is blessed

[@ulomma6949]

Very nice educational video. You and husband are very strong. The only part of this process I like is eating the fufu 🤣🤪

[@leahscreen]

👍👍😀😀😁😁

[@ifeanyiobodo9420]

very interesting

[@mira8220]

Wow! So it's this easy? Thanks Leah

[@joyandpeacefullaughter5307]

Hello, i love this video but i noticed you didnt remove the stringy part of the cassava before soaking and drying?

[@leahscreen]

it will go through the blending process😁

[@DHunter-gz9yf]

hello Leah, thank you so much for this wonderful video. I am making fermented cassava flour in Mexico for my restaurant and it was so helpful to see this process. I watched your other video where you peel the cassava before fermenting. It seems easier to not peel the cassava however I do wonder if it makes a difference and if it is better and safer to peel first? I have never seen the fermenting done before peeling - is this common in your region? Also, it's so interesting to learn how different parts of the world work with the same crops! In Mexico and also in Guatemala, Columbia etc, they don't ferment the cassava, but in my experience, that's what makes the flour work so well! Thank you again and bless you all :)

[@leahscreen]

thanks for watching...the only difference between the peeled and unpeeled is that...the unpeeled cassava will not be as white as the peeled one...due to the skin of the cassava that was soaked, that will dent the whitish colour of the cassava...in Nigeria where we hailed from, we have brownish and whitish meal made from cassava.

[@DHunter-gz9yf]

@@leahscreen thank you for the fast reply! And greetings from Yucatan, Mexico (although I am originally from England!). This is very helpful to know. I will do a test both ways to see which works best for what I need. I am also fermenting some cassava to make fufu :) What do you make in Nigeria with the cassava flour? Here I am using it to make gluten free pizza bases, pita bread, wraps and even bagels. It works so well with yeast and oil, it works almost the same as regular wheat flour! Best wishes

[@leahscreen]

you are welcome😍😍😍👍👍👍

[@gwendyer2870]

Do you leave the cassava there over night.you guys work together beautiful. And my babies are just the best always want to help

[@leahscreen]

yes...its safe within the compound.....👍👍👍❤️❤️❤️✅✅✅✌️✌️

[@debbiebrown8291]

Please I just put my cassava in water to process the Nigerian fufu. It is a day old now. I am very nervous. Thinking of whether it will soften or not. The cassava I used was the type with the red skin and larger than yours. Please I need more clarification on this. Also what do l do in case it fails to ferment. May I also know the difference between the sweet and bitter cassava? THANK YOU.

[@leahscreen]

the red skin cassava is the sweet cassava with less cyanide compound while the white skin cassava is the bitter cassava with higher amount of cyanide compounds...to make the Nigerian fufu, you need the bitter cassava which we explained in the video, the white skin cassava or bitter cassava is the cassava that will soft after 2-3 days of soakings...since you have already used the sweet cassava, even if you soaked it for 9 days which we had once done before in the past...it will never be soft for the purpose which you intended to use it for...so my advice from this point, is to still keep the cassava soaked for 2 more days and remove it afterwards from the water and dry it...i meant...changing it from fufu to elubo or cassava flour as the cassava is not capable to be used to make the Nigerian fufu...although, this same sweet cassava is what Ghanaians use to make their own fufu which is quite different from the Nigerian fufu processing...i just hope its not much that was soaked??? 👀👀👀