Fufu is a staple in many Nigerian homes. It is made from fermented cassava and pounded into a smooth, stretchy dough and enjoyed with any Nigerian soup.
However, an alarm by Nigerian doctor Egemba Chinonso Fidelis, Aka Aproko doctor has raised serious concerns.
He claimed that fufu producers added detergent, alum, bar soap and even bleach to the cassava used to make fufu.
Traditionally, cassava is peeled, cut, and soaked in water for several days to allow fermentation, which helps remove toxins. However, due to the increasing demand for fufu, some producers have resorted to adding harmful chemicals to speed up the process.
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An investigation made by Sunday Punch also backed up this claim.
The investigation revealed that substances like detergent, alum, bleach, and soda soap (locally called ‘Kongi soap’) are being used to soften cassava faster and these chemicals, which have no place in food production and can cause severe health issues like:
Liver and kidney damage – Toxic substances accumulate in these organs, leading to long-term damage.
Gastrointestinal distress – Symptoms include stomach pain, vomiting, and diarrhoea.
Respiratory problems – chemicals can cause lung irritation and breathing difficulties.
Cancer risk – Prolonged exposure to chemical-laden food increases the risk of cancer.
How to Identify Contaminated Fufu
If you still want to consume fufu, it’s crucial to know how to spot contaminated batches so that you can avoid that batch and purchase from a trusted source.
Strong chemical smell
Excessively white or overly soft texture
Sticky consistency
Unusual aftertaste
Is it then, not better to be safe than sorry? Fortunately, several safer, healthier alternatives to fufu do not require risky processing methods:
Pounded Yam
Eba
Plantain Flour Swallow
Oat Swallow
Amala
Wheat Swallow
Buying fufu may be convenient, but your health is worth more than a quick meal. Would you stop eating fufu after learning about these dangers or do you have a coconut head?
