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Roots and tubers from Nigeria
Pupuru is a cassava staple of the Ilaje and other riverine peoples of south-west Nigeria. Cassava is fermented under water, the mash is pressed in sacks, picked free of fibre and moulded into balls, which are dried over a wood fire in smoke. The smoked balls are milled into flour and cooked into a swallow eaten with fish soup.
A short entry: the sources we found record only what is said here about Pupuru itself.
| Cassava roots | Peeled and fermented under water[ekpakpale2021] |
Total time across the recorded steps: 4 days – 6 days
What changes: Peeled cassava ferments under water until it is soft
Output: soft fermented cassava.
Microbes at work in this step
submerged fermentation softens the roots
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
Pupuru is a cassava staple of the Ilaje and other riverine peoples of south-west Nigeria. Cassava is fermented under water, the mash is pressed in sacks, picked free of fibre and moulded into balls, which are dried over a wood fire in smoke. The smoked balls are milled into flour and cooked into a swallow eaten with fish soup. Made in 5 steps over 4 days – 6 days. The longest step, peel, cut and ferment under water, takes 4–6 days (Ekpakpale D.O 2021).
| Main step | 4–6 daysReported[ekpakpale2021][businessday] | Peel, cut and ferment under water |
|---|
Pupuru balls are dried in smoke over a wood fire, while lafun and kumkum are dried in the sun, so pupuru tastes smoky.
Market pupuru flour can carry aflatoxin. A study of markets in Ondo State found aflatoxins in 4 of 10 pooled pupuru samples, at 1.75 to 21 µg/kg. The top of that range passes the 10 µg/kg limit adopted in Nigeria for total aflatoxins [maduka2024]. A review reports an earlier survey of market pupuru flour in Okitipupa at 0.96 to 8.1 µg/kg, below that limit [maduka2024]. Cassava also holds compounds that release cyanide. A survey cited on this page reports 2 to 33 mg HCN equivalent/kg in smoked balls. The top of that range is above the 10 mg/kg Codex level for edible cassava flour [fsanz-p1002]. No source we read gives a time under water that brings it below that level.
Hazards the sources name: Staphylococcus aureus in stored pupuru balls; Aflatoxin-producing Aspergillus flavus on market flour.
Every number is labelled with how it is known. How this atlas is made
