📝 About This Recipe
Lafun is a cherished West African staple, particularly among the Yoruba people of Nigeria, celebrated for its unique tangy profile and silky, elastic texture. This ancient fermentation method transforms raw, fibrous cassava tubers into a fine, versatile flour through a process of deep soaking and sun-drying. The result is a comforting, gluten-free swallow that carries a subtle fermented aroma, perfect for soaking up the rich juices of traditional stews.
🥗 Ingredients
The Fermentation Base
- 5 kg Sweet Cassava Tubers (freshly harvested, firm, and free of soft spots)
- 10-12 liters Filtered Water (enough to completely submerge the tubers)
- 1/2 cup Backslop (Optional) (liquid from a previous fermentation to accelerate the process)
For Preparing the Dough (Swallow)
- 3 cups Processed Lafun Flour (sifted to remove any remaining fibers)
- 4 cups Boiling Water (must be at a rolling boil)
- 1/2 cup Cold Water (for smoothing the final texture)
👨🍳 Instructions
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1
Begin by peeling the cassava tubers using a sharp knife, ensuring you remove both the brown outer skin and the thick white inner cortex to reveal the bright white flesh.
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2
Wash the peeled tubers thoroughly in cold running water to remove any dirt or debris, then cut them into uniform 4-inch chunks for even fermentation.
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3
Place the cassava chunks into a large, non-reactive food-grade plastic or ceramic container and cover completely with filtered water.
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4
Cover the container loosely with a lid or muslin cloth and store in a warm, dark place for 3 to 5 days. You will know it is ready when the tubers feel soft to the touch and the water has a distinct, slightly sour fermented aroma.
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5
Carefully drain the fermentation water and rinse the softened cassava chunks one last time.
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6
Break the softened cassava into smaller pieces by hand, removing the long, woody central fiber (the 'wick') from each piece.
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7
Spread the cassava pulp thinly on clean mats or trays and place them in direct sunlight to dry. This can take 2-4 days depending on the intensity of the sun; the cassava must be 'bone dry' and brittle.
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8
Once completely dry, mill or grind the cassava pieces into a very fine, powdery flour using a high-powered blender or local flour mill.
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9
Sift the flour through a fine-mesh sieve to remove any coarse particles, ensuring a professional, silky-smooth finish.
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10
To cook the Lafun, bring 4 cups of water to a rolling boil in a heavy-bottomed pot (locally called an Ikoko).
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11
Reduce the heat to low and gradually add the Lafun flour into the boiling water while stirring vigorously with a sturdy wooden spatula (Omogun) to prevent lumps.
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12
Continue to mash and turn the dough against the sides of the pot until it gathers into a smooth, cohesive, and elastic mass.
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13
Add a splash of hot water around the edges of the dough, cover the pot, and let it steam on low heat for 3-5 minutes to ensure the starch is fully cooked.
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14
Give the dough one final vigorous stir (the 'workout' phase) until it is shiny and stretchy, then scoop into portions and wrap in cling film or local leaves to keep moist.
💡 Chef's Tips
Always use 'sweet' cassava varieties rather than 'bitter' ones to ensure safety and the best flavor profile. If the fermentation smells putrid rather than pleasantly sour, discard it; this usually means the water wasn't clean or the temperature was too low. For the smoothest cooked Lafun, always sift your flour twice before cooking to remove every trace of grit. When stirring the dough, use a 'folding and smashing' motion against the side of the pot to eliminate any hidden dry flour pockets.
🍽️ Serving Suggestions
Serve hot alongside a bowl of rich Abula (a combination of Gbegiri bean soup and Ewedu jute leaf soup). Pairs beautifully with a spicy Okra (Ila Alasepo) stew loaded with assorted meats and smoked fish. Enjoy with a side of Efo Riro (Nigerian Spinach Stew) for a nutrient-dense, traditional meal. Complement the meal with a glass of chilled, freshly tapped Palm Wine or a cold Ginger hibiscus juice (Zobo).