Pupuru and Lafun are special delicacies that swallow food on Africa’s people’s tables. Both Pupuru and Lafun are consumed in western Africa and all are locally made from the common ingredient cassava. But Pupuru is not the same as Lafun. So what is the difference between?Pupuru and Lafun
In common, Lafun also called white amala (cassava flour fufu) is a Nigerian swallow made with fermented dried cassava flour. It is eaten with soups like Ewedu, Buka stew, etc. Making Lafun with fermented cassava flour is easy. It requires only two ingredients: water and fermented cassava flour. The fermented cassava flour is cooked with boiling water to form a soft dough and stir till it is incorporated and smooth.
Pupuru is a traditional fermented African food made from cassava tubers. It is commonly consumed in South, and Western Nigeria and other West African countries especially in Ondo State. The Pupuru flour is added to boiled water and cooked into the Pupuru meal. This local cassava meal has been scientifically proven to be rich in carbohydrates, but low in protein and other micronutrients.
Flash dryer in lafun processing
The processing of cassava into Pupuru includes first peeling the cassava tubers and then grinding the peeled tubers and then allowing fermentation to occur for many days. By that time, it would be drained of the excess water. Then you need to break the cassava cake, and drying at a very high temperature.
To prepare Lafun, cassava is first washed, peeled, and grated, then it is left to ferment for a few days. After fermentation, the grated cassava is squeezed to remove excess water, then dried finally. The drying part won’t be the same as Pupuru, it need not high temperature. It will use the flash dryer at 50℃.
Sincerely hope this introduction to Pururu and Lafun can help you. Henan Jinrui also provides garri making machines, cassava fermented flour, and starch processing machines in Nigeria, Ghana, Cameroon, etc. If you want to process cassavas, warmly welcome to contact us!
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