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Pounding alibo to make lafun

Pounding alibo to make lafun

by Jeff Bentley

9261 views - Submitted on Fri, 27/05/2016


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Cassava spoils easily after it is harvested. A traditional way to store cassava in West Africa is to dry fresh cassava chips in the hot sun. The chips (called "alibo" in Nigeria) keep for a year. They can then be pounded in a mortar, as we see here, to make flour which is then prepared as a soft food called lafun.

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