Nni Akpu is a popular and traditional Nigerian dish, especially cherished among the Ika people and other ethnic groups in southern Nigeria. The term Nni Akpu translates to “cassava meal” or “cassava swallow,” where nni means “food” and akpu refers to the cassava product used to make it.

Here’s how Nni Akpu is typically prepared:

1. Cassava roots are peeled, washed, and soaked in water for several days (usually three to five) to ferment. This fermentation process softens the cassava and gives it a slightly tangy flavor.
2. After fermenting, the cassava is thoroughly rinsed to remove toxins and excess starch.
3. The softened cassava is then sieved, and the resulting cassava paste is cooked in water, continuously stirred until it forms a smooth, elastic, dough-like consistency.

The resulting product, Nni Akpu, has a mild taste and is stretchy and smooth in texture. It is commonly served with a variety of traditional soups, such as Ujuju, Ogbono, Egusi, or Banga soup. This dish is a favorite for its versatility and compatibility with richly flavored soups, making it a staple in many households and events.