Kaped

Kaped refers to a type of fermented cassava product originating from West Africa, particularly popular in Nigeria. It is made from grated cassava that is then allowed to ferment naturally, often for several days. This fermentation process breaks down some of the starches and can impart a slightly sour flavor. After fermentation, the cassava is typically pressed to remove excess water and then either dried or cooked.

The texture of kaped can vary depending on the preparation method. When dried, it is often ground into a flour or meal that can be stored for extended periods. This dried form is then usually rehydrated and cooked into a staple food, similar to fufu or garri, which are also cassava-based dishes. The cooking process often involves stirring the cassava product in boiling water until a smooth, dough-like consistency is achieved.

Kaped is a significant source of carbohydrates and calories in the diets of many West African communities. It is often consumed with soups and stews, serving as a filling and versatile accompaniment. The production of kaped can be done at both household and commercial levels.