Akpu, also known as fufu, is the fermented cassava swallow at the centre of Igbo cooking. Cassava is soaked until it ferments, then pounded and cooked into a soft, white, slightly tangy mound with a smooth stretch to it.
That gentle sourness is the whole point. It cuts through rich, oily soups and makes them taste lighter, which is why akpu is the traditional partner for oha, nsala, bitterleaf, egusi and ogbono. Pinch off a piece, roll it, dip it, swallow.
Sold as a wrapped portion. Order online in Kigali from Jollof Bistro and choose delivery or pickup.
