Hey guys, welcome back to Dee’s Mealz.
Today, I will be teaching you how to prepare Pupuru.
Pupuru is prepared using cassava flour which is made from cassava tubers but how it is made, I don’t know.
I first learned about this poundo in September as an NYSC corp in Ondo state.
I must confess I fell in love with it the first time I ate it.
Because I wasn’t used to the name, I kept calling it “Kpururu” and I was corrected till I was able to finally grab the name.
I call this Poundo the Yoruba version of the eastern Akpu or fufu.
I love that it’s very smooth, I love the taste, I love the fact that it digests easily after eating even though turning it is not easy especially when you are making much of it. Phewwwwww…
The good thing about this fufu or Poundo is that it can be served with any soup of choice either draw or vegetable. You sure will enjoy it.
As you can see in the picture below, I served mine with Oha Soup.
One thing I also noticed when making this Poundo is that it is selective of the bowls used for turning. Yes you heard me. No mixing in the pot but a bowl. It works better with bowls with flat bottoms.
As you keep turning, the sides of the bowl, help with the molding.
You have to be careful when adding the boiling water to the flour to avoid adding too much water and one more thing to note is that you don’t off the heat but rather leave the water to continue boiling while you add it to the flour.
Personally, I feel you will understand better when you watch the video below.
So, let’s begin cooking.
Ingredients
- 8 cups of Pupuru flour or desired quantity
For the turning, you will be needing:
- A spatula
- A bowl
Pupuru Preparation
Put 2 liters of water in a pot or kettle and set on heat to boil.
Turn the Pupuru flour in a bowl and be ready with your spatula.
Now when the water is ready use a cup to fetch the water and add to the flour or turn the water from the kettle bit by bit if you are using a kettle instead.
Note: Do not set the water off the heat. Allow it to continue boiling.
When you add the boiling water, begin turning the Pupuru flour with a spatula.
If you need more water just add it bit by bit to avoid it being too much.
Now turn till you get a smooth and thick paste or more of a dough rather.
Or should I say the looks of pounded yam or Akpu.
And it’s ready.
You can serve with soup of choice.
Do enjoy.
