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Roots and tubers from Nigeria and Benin
Peeled cassava roots are cut and soaked in water for two to five days, where bacteria and yeasts ferment and soften them. The soft roots are broken up, freed of fibre, sun-dried and milled into a flour that is stirred into boiling water to make a stiff dough.
| Cassava roots, peeled, cut into 7–10 cm pieces and washed35 kg | The study used only low-cyanide (sweet) varieties[bouniol2021] |
| Tap water, to cover | [bouniol2021] |
| Boiled water, for the dough631 ml | [bouniol2021] |
| Ogi (fermented maize paste), for the dough158 g | [bouniol2021] |
| Lafun flour, for the dough211 g | [bouniol2021] |
| Starter | spontaneous |
Total time across the recorded steps: 5 days – 8 days
What changes: Cassava pieces soak under water for days and soften as they ferment
Output: soft, fermented roots.
Microbes at work in this step
aerobic bacteria rise from 6–7 to 9 log, lactic bacteria from 5 to 9 log and yeasts from 3 to 5–6 log cfu/g
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Peeled cassava roots are cut and soaked in water for two to five days, where bacteria and yeasts ferment and soften them. The soft roots are broken up, freed of fibre, sun-dried and milled into a flour that is stirred into boiling water to make a stiff dough. Made in 4 steps over 5 days – 8 days. The longest step, soak the cut roots and let them ferment, takes 2–5 days (Bouniol A 2021) and runs at 28–30 °C (Bouniol A 2021). Lactic bacteria: Limosilactobacillus fermentum 42 %, Lactiplantibacillus plantarum 30 %, Weissella confusa 18 % of lactic isolates and Yeasts: Saccharomyces cerevisiae 22 %, Pichia scutulata 20 %, Kluyveromyces marxianus 18 % of yeast isolates do most of the fermenting.
| Main step | 2–5 daysReported[bouniol2021][fawole2025] | Soak the cut roots and let them ferment |
|---|---|---|
| Temperature | 28–30 °CMeasured[bouniol2021] | Soak the cut roots and let them ferment |
| Acidity | pH 7.7–7.7 → 4.43Measured[fawole2025] | Soak the cut roots and let them ferment |
Lafun ferments cut pieces of root under water, not a grated mash like agbelima, and is then sun-dried and milled into a flour that keeps.
Most aerobic bacteria isolated from lafun fermentation were from the Bacillus cereus group and carried enterotoxin genes, though not the emetic-toxin gene. Cassava also holds compounds that release cyanide. The recipe on this page comes from a study that used only low-cyanide sweet varieties [bouniol2021], and no source we read measured cyanide in lafun. Do not assume this recipe removes enough from bitter roots. Cyanide dissolves into the soak water, so throw that water away [fao1990].
Hazards the sources name: Bacillus cereus group, 71 % of aerobic isolates (no cereulide gene, but genes for the HBL and Nhe enterotoxins).
Every number is labelled with how it is known. How this atlas is made
