Properties and Benefits:
Pupuru flour is a traditional African flour made from fermented cassava tubers, predominantly used in parts of Nigeria and West Africa. This unique flour stands out for its distinctive aroma, fermented flavor, and rich nutrient content. Pupuru undergoes a natural fermentation process that enhances its digestibility and nutritional profile, offering a good source of dietary fiber, complex carbohydrates, and essential minerals like calcium and potassium.

Naturally gluten-free, pupuru flour is an excellent option for people with gluten sensitivity or those seeking traditional, plant-based ingredients in their diet. Its fermentation process also contributes to a probiotic effect, potentially supporting gut health.

Uses:
Pupuru flour is most commonly prepared as a swallow food—a thick, dough-like consistency served with soups and stews. It can also be blended with other flours or used in baking for a bold, earthy flavor.

• Traditionally prepared as a side dish with soups (e.g., egusi, okra, or vegetable soup)

• Can be used in baking for rustic-style bread or pastries

• Offers a sour, savory taste that enhances cultural and heritage dishes

• Suitable for use in thickening or adding texture to savory recipes

Ingredients:
100% fermented cassava root

Origin:
Nigeria

Storage:
Store in a dry, dark, and cool place. Ensure container is sealed tightly after use to retain freshness and prevent moisture.

Cultural Relevance & Nutrition:
Pupuru flour is deeply rooted in African culinary tradition. Its fermentation gives it a long shelf life and makes it a culturally significant food source, especially valued for its rich texture, nutritional density, and natural preservation methods. A staple in traditional diets and a unique offering for culinary explorers and nutrition-focused eaters.