Peel the cassava, cut each tuber into small piece; repeat the process for all cassava tuber.
Wash the cassava thoroughly and place in a large bowl. Pour in water to completely cover the cassava then add two teaspoons of potash or baking soda.
Cover the bowl and keep in a warm place for 3-4 days so that the cassava can ferment. To check if the cassava is well fermented, press with your finger. If the cassava is soft then it is fermented.
Drain the water from the fermented cassava. Add water to wash the cassava clean. Place in a blender or food processor and blend to a puree or you can mash the cassava with your hands.
Add water to the puree and pass it through a sieve or strainer or after mashing with your hands, pour water then pass it through a sieve or strainer.
Allow the puree to settle for some minutes, then decant the water.
Pour the puree into a clean cheese cloth then squeeze to remove excess water or you pour the puree into a clean sack and tie it, place a heavy object on the sack to help strain/pull out the water. When the water is out, your raw fufu is ready to be cooked.