Who Says Fufu (Akpu) Has No Nutritional Value?

Fufu is a staple food in West and Central Africa. It is in a thick paste-like form usually made by boiling starchy root crops and pounding with a mortar and pestle until the desired texture is attained. Fufu tastes wonderful especially with groundnut soup, dried fish and assorted vegetables soup but it takes many hours of aborious work to prepare. First, you prepare any soup of your choice, boil the plantain, yam or cassava then you pound into a paste-like mix; something you can swallow without first chewing it. A lot of people think making fufu is very tedious. yet but it does has its nutritional value too which is mostly dependent on the soup and meat or fish that it is served with. Cassava is rich in carbohydrates which supply the body with energy. Plantain is extremely low in fat, high in fibre and starch, very low in cholesterol, rich in potassium, and is commonly prescribed by doctors for people who have low level of potassium in their blood. Vegetables used in the soup preparation provide important minerals and vitamins in human nutrition. Vegetables are also low in fat and calorie. In addition to proteins, vitamins, and minerals, fish oils contain polyunsaturated fats. These are essential for healthy skin, and the normal operation of the liver and kidneys. They also reduce the cholesterol level in blood, decreasing the chances of heart ~eNow Now.com ~