@@leilabachir7261 You still cannot compare Nigerian cooking with Cameroon.The vegetable is not inviting at allll go watch how Nigerians cook vegetables copy it and thank me later
@@mercy084 I think both of those individuals didn't mean anything hateful and neither did they say something disrespectful. You didn't have to do all that..you're doing to much and just being disrespectful
@@alexiezuh2503 Please pass your comment.Read in between lines next time I gave my opinion based on my findings. You don't have to agree and stop hiding under the guise of being polite whereas you are only driving home nothing of importance.
I didn’t mean to send it yet....I grew up in Zambia for my first 11 years and today I found fufu we called it bwally I don’t know how to spell it.....I ordered cassava flour and hope it tastes like I remember it.....my parents were missionaries......for a while I would go to the village and was given some to eat.....my mom was worried when I wasn’t eating my food until she found out that I was visiting friends every day....thank you for your demonstration....
Hi ! My dad is from Africa moved to Canada I remember him making my fufu everyday ! And I could never get enough of it. Never learned how to make it though so I'm so happy to see that there is videos on it and you make it just like my dad ❤️❤️ thank you I'm going to try it soon !
Please save some of the fermented water in your fridge to start the next batch of fermentation. Take out the night before add a little sugar and add the whole thing to your next batch and continue the process or just save a table spoonful and add some to the new fermentated water to it. Just like sour dough. Learn to do sourdough and your life will be much easier. We have been fermenting for thousands of years. Please dont rush the fermentation process because you are introducing natural yeast, fungus and bacteria to protect you and build your immune system. When you rush the fermentation process you do not have enough of nature's goodness in the fufu. We use this to make bammy but we dry it in the sun. Or making cassava dumpling without drying in the sun. You can use ghanian gari it is already done. Thank u for the video. Afro people all cook the similar food with a twist. Let us enjoy our cultural community food once again.
Thank you Precious for the baking soda tip. I soak cassava for Kenya for more than 1 week the thing deny for soft. I feel like going to the market right away to buy some cassava.
Thanks for the baking soda tip. I made water fufu once by mistake. I soaked cassava for bobolo and after 2 weeks it still wasn't soft. Not even a little bit. So I gave up on the bobolo and blended and turned into water fufu because I didn't know what else to with the cassava. It turned out great. Next time I'll try with baking soda
Hi Precious, water fufu, yum yum. Thanks for sharing the tip of the baking soda. I actually made some 7 years ago, but like you mentioned, I used sunlight and the heat. It took me 3 days to ferment in the garage, given the scorching heat of summer. I definitely picked up this new trick of using soda. Thanks so much. love your kitchen. You have dealt with me today. Iya.
the things you are do on this channel helps in adding more joy , love and even putting some families together and God cannot forget to embarass you with blessings . love you big sister
We have exact thing in Ghana. We call it cassava dough in its uncooked state. When cooked like yours, we call it fuufuu. We eat it with okra soup mainly. Thanks for sharing. It was lovely the way you did it.
Waoh thank you so much Precious. We get cassava here in South Africa from Mozambique and i tried making akpu but never succeeded. I'm definitely trying this out with soda.
It took me about 3/4 tries and a lot of failing to finally get this right! Not a fan of the smell but I prefer this over the flour version weather its cassava or corn flour....For some reason this version is the easiest for me to get right over the others! I also noticed the baking soda and sitting it outside in the humid sun really accelerated fermentation after 7 days inside. By the 3rd day outside it was ready to go!Thanks alot!
this sister is the best . I love all i mean all the recipes you pit up here. you are indeed an inspiration. I tried making waterfufu years ago and it stayed in water for 2 weeks still no fermentation 🤣🤣🤣 finally i trashed it. hmmmm now i can say i am fully equipped for chrismass🤣🤣. will b trying it. then please i have a question on how to preserve it if i do not want to cook it at the moment? thank you once more dear sister
I'm Jamaican but I love African movies . this is a dish I'm always seeing in it and I've always wanted to try it. thank you for this video. By the way some of my fore fathers came from Africa so I guess that's why I am so interested to know about these things.
Precious Kitchen, I read somewhere that different Cassavas have different amount of Cyanide level, purportedly higher levels in African. So, did you discard/change the soaking water everyday during the fermenting period, or wash the Cassava thoroughly after it's been soaked, in order to reduce the amount of Cyanide level. I would also think that high level of Cyanide will cause the FuFu to taste bitter. Maybe something you would like to investigate and mention in your video for those that are not aware, especially if you have younger African audience. Thanks.
Wow that’s awesome I wanted to cook water fufu and Eru and it wasn’t easy for me to find water fufu I guess I will try making mine next time. Thank you precious
Preciously Precious indeed. U never disappoint.Now u don chuk me 4 work lol. I need to do this asap, yes asap before I would be at peace with myself. Im always eager to try new things. Thanks dear, u r awesome.
I’m from Liberia 🇱🇷 and I’m from the Bassa tribe. My tribe’s food is fufu and soup. I’m mentioning this because you guys cook similar to us and I heard y’all have the bassa tribe there as well. Also, It’s crazy how you guys sound so much like Nigerians...I can’t tell apart. You’re channel is amazing by the way.
im not an akpu lover, but this is very very commendable, great job madam precious.. i remember watching the crude process from my grand mother in the village in nigeria
Im from Jamaica and saw that in movies and was sooo curious in knowing what it is. Thanks for sharing oh i wish i could have some now!! I will try to make it on my own. Wish me luck.😝😝👍
Cassava is the most healthiest and yummy of them all root crops next to Purple Yam we have in Philippines. I will try to find african restaurant here in Tokyo.
Merci Beaucoup! I am learning how to make fufu from the scratch out of the yucca which is ingenious in your homeland. It doesn't apparently look too difficult but need to do it in the right way. BTW that Cameroonian lady looks very attractive in her own right! Shalom!
Thanks for this, I always found it so difficult to cook fufu but trying this today while watching your video made it easy for me.❤ live from Cameroon 🇨🇲
I am using frozen cassava...I defrosted it...it was already cleaned so it saved me a few steps! I am soaking it over night...hopefully it works tomorrow!
Hi, frozen cassava is a great idea. I was literally just thinking of that! Also, it needs to soak for about 3 days so it ferments properly. Please let me know how it goes.
la fille ci tu vas me tuer un jour. j'aime regarder tes vidéos mais le tour ci vraiment, c'est grave . tu donne envie d'aller a la cuisine pour faire le eru. du courage vraiment et merci pour toute ce que tu fais pour la promotion de la cuisine camerounaise.
Emily Uko if you soak your cassava and it gets soft without the baking soda then no need to add baking soda. Baking soda helps it ferment especially in cold areas.
Precious, the reason for putting under the sun to next to fire (not too close) is because the fermentation happens with heat. That is what the baking soda does - provide heat. But then the water fufu taste stinky with the baking soda. I have tried this and I don’t like it. What I have done is bought fresh cassava ( your neighborhood grocery store can tell you when they have fresh cassava ) use aluminum pot to soak, not cement or plastic bowl, then leave it in sun. ( I have soaked in all kinds of containers and aluminum works magic for me - do t know why) . I do two or three boxes during summer and put in ziplock for the rest of the year.
wow thinks for the video am so subscribing now. I Wil try it again because I tried it before but the cassava was never soft. pls where did you get your mortal from.
I’ve had it once and am in love with it. That’s a lot of work. Are you in New York because I will invite myself over. 🤣🤣 am your long lost sister. Lol 🤪😂🤗😘
You have such a pleasant demeanor. Crazy that I'm watching you at 4:24 am, but I''m glad I am :-) This is very interesting. I'm looking forward to watching more of your cooking videos.
First Last Same, lol. Watching this at 4:40 am. I shouldn't be awake but I'm planning on making some kind of semi-traditional Nigerian meal and have been watching tons of videos on making fufu(or foutou as I'd first learned of it as) to try and figure out the best way.
This makes me so happy. I’m not Nigerian, I’m actually Hispanic but I am so excited to try to make this. Thank you so much. God bless ❤️
She is from Cameroon 😉
@@leilabachir7261 You still cannot compare Nigerian cooking with Cameroon.The vegetable is not inviting at allll go watch how Nigerians cook vegetables copy it and thank me later
@@mercy084 I think both of those individuals didn't mean anything hateful and neither did they say something disrespectful. You didn't have to do all that..you're doing to much and just being disrespectful
@@alexiezuh2503 Please pass your comment.Read in between lines next time I gave my opinion based on my findings.
You don't have to agree and stop hiding under the guise of being polite whereas you are only driving home nothing of importance.
@@mercy084 if you don't like Cameroonian food, why are you here? Go support a Nigerian channel then. Stop spreading negativity
I didn’t mean to send it yet....I grew up in Zambia for my first 11 years and today I found fufu we called it bwally I don’t know how to spell it.....I ordered cassava flour and hope it tastes like I remember it.....my parents were missionaries......for a while I would go to the village and was given some to eat.....my mom was worried when I wasn’t eating my food until she found out that I was visiting friends every day....thank you for your demonstration....
You really how this is done you are a good cook. Your food is all healthy. Thanks for sharing
You made the best statement that there is nothing like our food. Thank you, you are great
Wow merci beaucoup ma soeur tu me sauve la vie. Je croyais que c'était tellement difficile main non. Merci encore
Hi ! My dad is from Africa moved to Canada I remember him making my fufu everyday ! And I could never get enough of it. Never learned how to make it though so I'm so happy to see that there is videos on it and you make it just like my dad ❤️❤️ thank you I'm going to try it soon !
Wish you had learn some good cooking skills from your dad.
Please save some of the fermented water in your fridge to start the next batch of fermentation. Take out the night before add a little sugar and add the whole thing to your next batch and continue the process or just save a table spoonful and add some to the new fermentated water to it. Just like sour dough. Learn to do sourdough and your life will be much easier. We have been fermenting for thousands of years. Please dont rush the fermentation process because you are introducing natural yeast, fungus and bacteria to protect you and build your immune system. When you rush the fermentation process you do not have enough of nature's goodness in the fufu.
We use this to make bammy but we dry it in the sun. Or making cassava dumpling without drying in the sun.
You can use ghanian gari it is already done. Thank u for the video. Afro people all cook the similar food with a twist. Let us enjoy our cultural community food once again.
Please ma Can i make this from cassava flour?
Thank you Precious for the baking soda tip. I soak cassava for Kenya for more than 1 week the thing deny for soft. I feel like going to the market right away to buy some cassava.
@Zinedine, thanks for the tip
Thanks for the baking soda tip. I made water fufu once by mistake. I soaked cassava for bobolo and after 2 weeks it still wasn't soft. Not even a little bit. So I gave up on the bobolo and blended and turned into water fufu because I didn't know what else to with the cassava. It turned out great. Next time I'll try with baking soda
ademako so glad the tip is helpful, dear. Please let me know how it goes.
Hi Precious, water fufu, yum yum. Thanks for sharing the tip of the baking soda. I actually made some 7 years ago, but like you mentioned, I used sunlight and the heat. It took me 3 days to ferment in the garage, given the scorching heat of summer. I definitely picked up this new trick of using soda. Thanks so much. love your kitchen. You have dealt with me today.
Iya.
Iya Bijengsi thanks for sharing dear. It is really ideal to make in the summer. Glad you can use the baking soda tip.
the things you are do on this channel helps in adding more joy , love and even putting some families together and God cannot forget to embarass you with blessings . love you big sister
ako teclaire thank you dear. Love you too.
I have never tasted fufu but it seems yummy. I so wana try.
We have exact thing in Ghana. We call it cassava dough in its uncooked state. When cooked like yours, we call it fuufuu. We eat it with okra soup mainly.
Thanks for sharing.
It was lovely the way you did it.
Nora Djanmah wow that's interesting! So much food fusion in Africa. Thanks for your comment, dear.
The texture is amazing !!
Waoh thank you so much Precious. We get cassava here in South Africa from Mozambique and i tried making akpu but never succeeded. I'm definitely trying this out with soda.
This video just reminded me of my early days in bamemda. Great job.
Thanks, dear!
ABAKWA 💯
It took me about 3/4 tries and a lot of failing to finally get this right! Not a fan of the smell but I prefer this over the flour version weather its cassava or corn flour....For some reason this version is the easiest for me to get right over the others! I also noticed the baking soda and sitting it outside in the humid sun really accelerated fermentation after 7 days inside. By the 3rd day outside it was ready to go!Thanks alot!
Love this. I am wondering why you didn’t add in the water you squeezed out instead?
PS I grew up in Cameroon 🇨🇲❤️
Ur blessed sis. All ur meals are really Precious like ur name. I love fufu cassava so much, proudly Cameroonian 😍
Thanks so much, brother! Water fufu is so good especially with eru!
waooo thank you u r the best it makes abroad feels like home
sandrine ayangwa indeed we can live abroad as though we are home. Thank you dear.
Thank you aunty precious for this tip. I’ll definitely try this at home
You are so good. Very smooth fufu. Thank u
this sister is the best . I love all i mean all the recipes you pit up here. you are indeed an inspiration. I tried making waterfufu years ago and it stayed in water for 2 weeks still no fermentation 🤣🤣🤣 finally i trashed it. hmmmm now i can say i am fully equipped for chrismass🤣🤣. will b trying it. then please i have a question on how to preserve it if i do not want to cook it at the moment? thank you once more dear sister
the way i just dey enjoy how you dey chop eehhh. this is exactly what i cooked today
Myri hammy hahaha no be so? Thanks dear. Hope you enjoyed your meal.
i did thanks
I'm Jamaican but I love African movies . this is a dish I'm always seeing in it and I've always wanted to try it. thank you for this video. By the way some of my fore fathers came from Africa so I guess that's why I am so interested to know about these things.
Andrea Bennett good to know, dear. Please let me know if you try any of the meals.
In Trinidad ( Caribbean) the process is known as pound cassava
Arthur Nunez good to know!
Also called Pounded Cassava in Igboland. All FuFus are pounded with mortar. This is another way to make it when away from motherland.
Precious Kitchen, I read somewhere that different Cassavas have different amount of Cyanide level, purportedly higher levels in African. So, did you discard/change the soaking water everyday during the fermenting period, or wash the Cassava thoroughly after it's been soaked, in order to reduce the amount of Cyanide level. I would also think that high level of Cyanide will cause the FuFu to taste bitter. Maybe something you would like to investigate and mention in your video for those that are not aware, especially if you have younger African audience. Thanks.
I moved to St Maarten/Martin (Caribbean) and pound cassava is nowhere to be found 😫😫
@@8AUGS ¹
This is Ivorian placali !!! How our cultures are the same! Am happy to discover this
Wow! It's amazing how similar we are.
I know that homemade fufu taste good I grew up eating African fufu when I was little but that looks so so good
that's so yum
Woow thanks soo much i haven't eating water fufu for yrs now.... soo going to try this. Thanks
You are welcome, dear.
love this, thanks for making out your time to create this
Wow. I enjoyed every bit of it. The eru looks dry. What makes eru is palm oil 😊
I was wondering if this is the same as Nigerian fufu your recipe is the only easy to follow one I found. I would really love to try it
Well thank you for a wonderful video today thanks for the great recipe and how you put it together hugs and kisses from grandma Sandy and Debbie
You are so kind. Thank you.
Outstanding
Missing the good old days in Bonaberi Duala...
i like the tutorial it was awesome am gonna try this for sure ,never tested Fufu ,am from Uganda, East Africa.
Eliane Apio glad to meet you! My neighbor is from Uganda. ❤
Wow that’s awesome I wanted to cook water fufu and Eru and it wasn’t easy for me to find water fufu I guess I will try making mine next time. Thank you precious
Very informative and nicely explained. Thank you so much.
Preciously Precious indeed. U never disappoint.Now u don chuk me 4 work lol. I need to do this asap, yes asap before I would be at peace with myself. Im always eager to try new things. Thanks dear, u r awesome.
lady D 😂😂😂 do you oh so you can have peace. Thanks for always being here, dear.
Wow! So good. You are Precious. Thank you.
I’m from Liberia 🇱🇷 and I’m from the Bassa tribe. My tribe’s food is fufu and soup. I’m mentioning this because you guys cook similar to us and I heard y’all have the bassa tribe there as well. Also, It’s crazy how you guys sound so much like Nigerians...I can’t tell apart. You’re channel is amazing by the way.
Mary Page We are neighbors and igbo and bayangi are connected. We are all connected Africans. We just kept splitting up and forming new cultures
im not an akpu lover, but this is very very commendable, great job madam precious.. i remember watching the crude process from my grand mother in the village in nigeria
So simple method .Aunty precious pls go on and teach us cooking , more👍👍👍👍👍👍
Wow so nice i will try dis too
i really love your program thanks so much i will show this to my mum but if i may ask is it ok if i wash the cassava in water imstead of blending it?
I can't believe u actually cooked water fufu. I have to try this.. this is good.
Dorothy Achaleke thanks dear.
Lovely
Im from Jamaica and saw that in movies and was sooo curious in knowing what it is. Thanks for sharing oh i wish i could have some now!! I will try to make it on my own. Wish me luck.😝😝👍
Dwayne Davis hope you enjoy, dear.
Here I am watching as a Jamaican too and definitely have to try it 😃😃
great job precious kitchen. more Grace!!
Thank you, dear.
Precious Kitchen nice epron by the way...soo preciousyy lol
Just the video i have been waiting. Thank u! Can u please make a video of cooking egusi soup? That can eaten with rice
Momsy Baby sure dear. I'll make a video on egusi stew.
Thanks so much for the recipe...i blv this method of making fufu from scratch is better than any boxed fufu flour ❤
Cassava is the most healthiest and yummy of them all root crops next to Purple Yam we have in Philippines.
I will try to find african restaurant here in Tokyo.
Very nice fermented simple fufu,goes with any African soup.
Thank you so much miss, I am new here, I so like fufu know I can do it in my house. God bless you Miss
Thanks Precious for the FUFU i have rely liked the meal i think i should try mine and we share.
IMMACULATE NAGYEMBA you are welcome, dear. Enjoy!
Plus I just love the way you enjoy tasting the food. Can I be your taster each time you cook?
ademako 😂😂😂😂😂😂
Thank u soo much for this fufu recipe.
Anita Kibel you're most welcome.
Merci Beaucoup! I am learning how to make fufu from the scratch out of the yucca which is ingenious in your homeland. It doesn't apparently look too difficult but need to do it in the right way. BTW that Cameroonian lady looks very attractive in her own right! Shalom!
Deborah F Titus thank you! Hope your fufu turns our great.
Wooooo I love this fufu please ma how long will the cassava stay in water ma? God bless you I love this
Thank you for sharing. I miss home and every dish. I will definitely try this.
Thanks for the Baking soda tip 👌👌👌
Judith Ngieh you are welcome, dear.
Thanks for this, I always found it so difficult to cook fufu but trying this today while watching your video made it easy for me.❤ live from Cameroon 🇨🇲
My pleasure 😊
I am using frozen cassava...I defrosted it...it was already cleaned so it saved me a few steps! I am soaking it over night...hopefully it works tomorrow!
Hi, frozen cassava is a great idea. I was literally just thinking of that! Also, it needs to soak for about 3 days so it ferments properly. Please let me know how it goes.
@@PreciousKitchen I did the baking soda version. If its squishy enough do you think I could start making it?
la fille ci tu vas me tuer un jour. j'aime regarder tes vidéos mais le tour ci vraiment, c'est grave . tu donne envie d'aller a la cuisine pour faire le eru. du courage vraiment et merci pour toute ce que tu fais pour la promotion de la cuisine camerounaise.
mondi Yolande thanks so much for your kind words. I love Cameroonian food.
Precious Kitchen .je t'aime
Thank you precious 🌸💖💖
Thank you for sharing. God bless
Thank you so much for teaching me how to make water fufu. I did mine and it came out good.😁
So glad to hear that! Thanks so much for the feedback.
Great video can't wait to try
Thank you for sharing
wow! thanks so much you have tought me something today
I live in USA just stock my cassava without barking soda, can I still add it to it? Love you video very educative thanks ...
Emily Uko if you soak your cassava and it gets soft without the baking soda then no need to add baking soda. Baking soda helps it ferment especially in cold areas.
Baking soda!!! I stopped trying to ferment American cassava because it wouldn't get soft! Thanks for the tip. Will try it.
You are welcome, sweetie.
That's scary the it won't become soft. It makes you wonder what's in it and if it good to eat since it won't break down.
you make it really good,some step like we make kwanga
That's good to know, Carine.
Kudos my Cameroonian Sister. You remind me of home. 😘
thanks so much dear
You are welcome, dear.
Greetings from East Africa! Wow! This looks very tasty.
Same as fermented cassava fufu. Nice for the luncheon
Thank you so much for sharing. Can I use store bought fresh frozen yuca?
Beautiful, thank you
Very cool I like it
Fantastic.
wow thk you Precious, I like this ur blender, so powerful what's the name & where can I get it in USA
Renou Malaika, thanks dear. It's called a Ninja blender. You can get it from Amazon.com or from Target or Walmart. It's a really good one!
Precious Kitchen ok thks sis
Très bien même si je ne comprend anglais mais en suivant on comprend , merci beaucoup !
Loved your channel and the recipe!
You r just so adorable! I love ur video!
Roman Alvarez thank you dear.
I gave a thumbs up because I love your presentation. Excellent video ad I also subscribed. Great Video
Thanks so much for sharing. Please how many days did you steep the cassava which you used on the Video?
yours is the best have seen
Looks tasty!
Precious, the reason for putting under the sun to next to fire (not too close) is because the fermentation happens with heat. That is what the baking soda does - provide heat. But then the water fufu taste stinky with the baking soda. I have tried this and I don’t like it. What I have done is bought fresh cassava ( your neighborhood grocery store can tell you when they have fresh cassava ) use aluminum pot to soak, not cement or plastic bowl, then leave it in sun. ( I have soaked in all kinds of containers and aluminum works magic for me - do t know why) . I do two or three boxes during summer and put in ziplock for the rest of the year.
Your cooking is amazing
Ndele Nahlela thanks dear.
LOOKING FORWARD TO TAKE IT ONE DAY WHEN I VISIT YOUR COUNTRY
wow thinks for the video am so subscribing now. I Wil try it again because I tried it before but the cassava was never soft. pls where did you get your mortal from.
omo Gift I got my mortar from a garage sale.
ok thanks. I can't find it anywhere in france I would have loved to get one
Thanks a lot Precious. I like your presentation and the way you've stated it :)
I’ve had it once and am in love with it. That’s a lot of work. Are you in New York because I will invite myself over. 🤣🤣 am your long lost sister. Lol 🤪😂🤗😘
nellie w 😂😂 long lost sister indeed! You are so funny! ❤❤
Neillie come over to UK. Im from Sierra Leone. We cook it better.. kiki. Will feed u for 1 week.
You have such a pleasant demeanor. Crazy that I'm watching you at 4:24 am, but I''m glad I am :-) This is very interesting. I'm looking forward to watching more of your cooking videos.
First Last thank so much! You are so kind.
First Last Same, lol. Watching this at 4:40 am. I shouldn't be awake but I'm planning on making some kind of semi-traditional Nigerian meal and have been watching tons of videos on making fufu(or foutou as I'd first learned of it as) to try and figure out the best way.
@@PreciousKitchen ' what sauce were you having the fufu with, I think I missed it 👍
Oh nice
Patrema Gilbert thank you!
You are so beautiful..... thank you for all these wonderful recipes on your Channel. God bless you😚
Florence A thank you for your kind words, dear.
Love your new intro and look for the videos!
Jem TS thank you dear.
I love your red pot!
Thank you dear am doing mine tomorrow