Happy Sunday, everyone
I hope you had a productive week. Today, I want to share my diary game from yesterday.
After two long days of frying garri, we processed cassava into two other forms. The day started early with me preparing breakfast for my dad, mom, and siblings. Afterward, I cleaned the house before getting into the main task of the day.
We began by cleaning Irish potatoes to prepare a dish called tukini (a mixture of Irish potatoes and beans). Following that, we moved on to making water fufu. Last Sunday, we dug up cassava to make garri. The bits of cassava that didn’t grind well were dried to make cum-cum (cassava fufu)
dryed chaffs from cassava
While some cassava was steeped in water to ferment into water fufu. Yesterday marked the sixth day of steeping, so it was time to take the cassava out, now soft and ready to be washed. One important thing to note is when you want to steep cassava for it to get soft easily, do not steep it in a plastic bucket rather use an iron pot. When it’s in an iron pot, it will easily get soft.
A common issue with water fufu is that if cassava stays too long in water, it can turn sour. So, we drained the water from the cassava, and my mom and I began pressing it in fresh water.
Pressing the cassava to get the fufu
Some of the cassava hadn’t softened enough, (which came from the cassava we steeped in the plastic bucket) so we set it aside in another bucket to be ground later. Some people grind the cassava when it’s just beginning to soften, but when it’s properly soft, you can simply press it with your hands, and it dissolves.
cassava that hasn't grind
After separating the harder pieces, we got a colander and washed the soft cassava. At first, the mixture looked like white water with no hint of the fufu it would eventually become, but after letting it settle, the transformation began.
Meanwhile, we gave the harder cassava pieces to our neighbor, who was making bobolo (a dish where cassava is ground, wrapped in special leaves, and cooked).
While waiting for the water fufu to settle,
I kept busy in the kitchen, cooking and checking in regularly to drain the water from the top of the fufu. I put the Irish potatoes and beans on the fire to cook, and later, I pounded them. Then, I moved on to grind corn for fufu corn, which my mom would use for her meeting the next day.
In the evening, when my uncle came home, he helped us tie the water fufu in bags, just as we had done while processing the garri. This brings me to another reason water fufu can sometimes turn sour—if it isn’t tied properly and the water doesn’t drain out completely, it can spoil.
After tying the fufu, my dad returned home. I got his bath ready and served him dinner. By the end of the day, I was exhausted, but it was a satisfying kind of tiredness after a full day of work.
I can feel the exhaustion.but in glad you had a fruitful day.
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Thank You.It was truly a tiring day
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