Elubo

Elubo is a traditional cassava-based flour used in West African cuisine to prepare a starchy dough similar to fufu. The term is used in several West African languages, especially in Nigeria and Ghana, to describe dried cassava product that can be milled into flour and cooked into a smooth, doughy paste served with soups.

Production and varieties: Elubo is produced from cassava roots through a process that may involve peeling, grating, and pressing to remove moisture. In some traditions the cassava is fermented before drying (a step that yields lafun, which can be milled into flour). The resulting dried cassava product is milled into elubo. Some households mix elubo with other starches such as plantain flour or corn to alter texture and flavor.

Preparation: To cook elubo, hot water is gradually added to the flour while stirring until a thick, smooth dough forms. The consistency can range from firm to soft, depending on the amount of water used. The dough is typically shaped into balls or portions and eaten with soups and stews such as egusi, okra, ogbono, or light soup.

Nutrition and storage: Elubo is gluten-free and provides a concentrated source of carbohydrates. It should be stored in a cool, dry place and kept in a moisture-proof container. Once opened, it should be used within a reasonable period to prevent spoilage.

Context: Elubo functions as a staple starch in many households and is valued for its versatility in pairing with a wide range of West African soups. It is part of a family of cassava-based products that includes garri and lafun, each with distinct preparation methods and textures.