Lafun (cassava flour) is extremely easy to make or produce at home, all you need is raw cassava and water. The processes involved in making cassava flour at home are: peeling, slicing, washing, soaking, drying, and grinding.

Cassava is a woody shrub of the Euphorbiaceae family. Cassava and yam are the most common or important sources of carbohydrates in Nigeria.

It is majorly taken by the Yoruba tribe in Nigeria. Cooked cassava flour (lafun) is served with a variety of soups, such as vegetable soup, okra soup, ogbono soup, black-eyed beans soup (gbegiri), and jute leaf soup (ewedu).

Equipment

• Knife
• Bowl (big size)
• Sack or chiffon cloth
• Milling Machine.

Ingredients

• Cassava
• Water

Procedure

1. Peel the cassava tuber. Cut each tuber into small pieces.
2. Wash the cassava in clean water to remove pieces of peels, sand, etc.
3. Soak the cassava in water in a bowl for 3-5 days at room temperature so as to get it fermented. *How to understand that it’s fully fermented (simply press with your finger, if soft then it is fermented)*.
4. Drain out the water and mash with hand or pound in a mortar.
   Place in a sack, tie it and place a heavy object on it. NOTE; The object will help pull out the water.
5. Sundry properly on a clean dry surface.
6. When you are sure it very dry, take it to the mill and grind it to powder. Sieve to remove the chaff.
7. You can then pack in a bag and store it in a cool dry place.
   Your lafun (cassava flour) is ready to be cooked.

Lafun (cassava Flour

Lafun (cassava flour) is extremely easy to make or produce at home, all you need is raw cassava and water.

Print Recipe Pin Recipe

Prep Time 4d

Total Time 4d

Cuisine Nigerian

Equipment

• Knife
• Bowl (big size)
• Sack or chiffon cloth
• Milling machine

Ingredients

  

• Cassava
• Water

Instructions

 

• Peel the cassava tuber. Cut each tuber into small pieces.
• Wash the cassava in clean water to remove pieces of peels, sand, etc.
• Soak the cassava in water in a bowl for 3-5 days at room temperature so as to get it fermented. *how to understand that it's fully fermented (simply press with your finger, if soft then it is fermented)*.
• Drain out the water and mash with hand or pound in a mortar. Place in a sack or chiffon cloth, then tie it and place a heavy object on it. * The object will help pull out the water*.
• Sundry properly on a clean dry surface.
• When you are sure it very dry, take it to the mill and grind it to powder. Sieve to remove the chaff.
• You can then pack in a bag and store it in a cool dry place. Your lafun (cassava flour) is ready to be cooked.

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