File:A woman sifting fermented cassava.jpg

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English: After cassava tubers have been peeled, if it is meant to be process into fufu or akpu, it is fermented inthis huge black basins for days. After about five days, the cassave tubers then soften by the fermentation process, are sifted of their starch, the useful remnants are then bagged and drained of the water in them after which they are cooked and pounded.
Igbo: Mgbe a kpụchara tuber akpu, ọ bụrụ na a ga-eme ya ka ọ bụrụ fufu ma ọ bụ akpu, a na-agba ya n'ime nnukwu efere ojii a ruo ọtụtụ ụbọchị. Mgbe ihe dị ka ụbọchị ise gachara, tubers cassave wee mee ka ọ dị nro site na usoro ịgba ụka, a na-esicha ya na starch ha, a na-awụsịkwa ihe fọdụrụ nke bara uru wee wụsa mmiri dị n'ime ha ma sie ya ma gbanye ya.
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This is an image of "African people at work" from
Nigeria
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Author Chidinma0025

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current11:28, 23 November 2017Thumbnail for version as of 11:28, 23 November 20174,160 × 3,120 (6.6 MB)Chidinma0025 (talk | contribs)User created page with UploadWizard

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