Description Description Cassava Flour Lafun is a type of cassava flour that is commonly used in Nigerian cuisine, particularly among the Yoruba ethnic group. It is a traditional food product made from fermented cassava roots. Here are some key points: Production Process: Cassava Flour Lafun is made by fermenting cassava roots, which are peeled, grated, and soaked in water. The soaked cassava is then wrapped in a cloth or jute bag and left to ferment for a period of time, typically between 2 to 4 days. Flavor and Texture: Cassava Flour Lafun has a slightly sour taste due to the fermentation process. The texture of amala made from lafun is smooth, firm, and elastic. It can be chewy and has a unique mouthfeel compared to other types of dough. Availability: can be found in Nigerian markets, particularly in regions where it is commonly consumed. It may also be available in specialty African grocery stores or online retailers that carry Nigerian food products.
