NIGERIAN LAFU (CASSAVA ARIBO) FLOUR - 2kg or 4kg

Nigerian Lafun (often referred to as white amala, cassava aribo, or alibo) is a traditional Nigerian "swallow" (a soft, dough-like staple food) made from fermented, dried, and ground cassava tubers. Unlike garri or fufu, Lafun has a distinct, mildly sweet, and tangy flavour profile due to the fermentation process.

Here are the key details about Lafun:

• Production: It is made by peeling, soaking (fermenting), washing, and drying cassava tubers. The dried cassava pieces are then milled into a smooth, white powder, sometimes called Elubo Lafun.
• Preparation: Lafun is prepared by cooking the powder in boiling water, stirring vigorously until a smooth, stretchable dough is formed.
• Appearance and Texture: It is a fine, whitish powder when raw. When cooked, it becomes a soft, light-textured, and slightly sticky dough, often described as white amala. When prepared, it is white to light beige in colour and has a light, soft texture, making it easier to swallow compared to heavier staples like pounded yams.
• Serving: It is heavily featured in the diet of the Yoruba people in southwestern Nigeria but is popular across the country. It is traditionally paired with light or thick soups and stews, such as the following:
  • Ewedu (jute leaf soup)
  • Gbegiri (bean soup)
    
  • Okro Soup
  • Efo Riro (vegetable soup)
• Aribo/Alibo: "Aribo" or "Alibo" are often used interchangeably with Lafun, specifically referring to the dried, broken cassava tubers before they are ground into flour.
• Nutritional Value: It is high in carbohydrates, providing a significant energy source for meals.