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THREE HOURS AFTER MAKING RAW BLENDER POUNDO; HERE IS THE FUFU

RAW BLENDER FUFU FROM WHITE YAM, SERVED WITH NIGERIAN WHITE SOUP.
When I shared the raw blender poundo method on Social media and some people left comments about how their first try wasn't encouraging. I looked at the comments and some pics shared and
even though my head told me the fault was either from the type of yam used or the type of pot used in making the yam fufu, I wanted to fully convince myself that good white yams can never change colour no matter the condition of storage or preparation. I had to make raw blender fufu from two different types of yam and the result is what I'm sharing on this post.


Stirring the white yam in a pot after blending.

Raw blender pounded yam is ready for packing and wrapping.

Wrapping the hot fufu to retain freshness until soup is ready.

Two wraps of raw blended pounded yam with soup.

So, I made the fufu from two different specie of yam, waited three hours before serving and the white yam fufu never changed colour. It remained white and sparkly, looked very presentable and because the two were placed side by side on the dining table, even the kids rushed the white poundo and left the coloured one for me the family chef.

The difference is clear. The white yam is in  class of it's own while the other two are begging to be eaten.

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