28/06/2025
As Neveh Vam requested on our last post, we are going to analyze the nutritional content of Water fufu and Eru.
Water fufu
This is the main source of carbohydrates in this dish. This energy rich food is gotten from soaking cassava. The product obtained after some days is a soft version of the latter. Soaking cassava as mentioned in one of our early posts helps breakdown the cyanide in it.
Apart from carbohydrates, water fufu has a good dose of essential minerals like calcium, iron, copper, potassium, magnesium, zinc, manganese and fiber. We acknowledge that due to drenching, the quantities of these minerals may be less compared to the those in it's precursor cassava.
We can equally have Garri in the place of water fufu. This may be white or yellow Garri depending on affinity.
Eru
When we say Eru here, we do not refer to just Okok alone, we refer to the blend of Okok, water leaf, fish, crayfish, meat, skin (Canda), Palm oil and sweeteners put together.
Here, we will group them accordingly:
-Okok and water leaf
These vegetables are packed full of vitamins A, C and E, dietary fiber, plant protein and a few minerals. We are reminded that vitamins A, C and E help in protecting cells from free radical damage, support immune system and help in formation of collagen.
Dietary fiber helps in moving food along the intestines.
-Fish, crayfish, meat and skin
These are diverse sources of animal protein. Animal protein has got essential amino acids which in this case compliment the protein deficiency of Okok and water leaf.
We have a good dose of minerals from these sources as well. In as much as we may have diverse sources of protein, this is mostly for the taste and savor. We remember that protein ( amino acids) are not stored in the body. Therefore, depending on our daily activities and nutritional needs, we need specific amounts of protein per day and when this is attained from a given meal, further intake is more or less a waste.
-Palm oil
We acknowledge that there is a significant quantity of palm oil in Eru. Palm oil is a source of fats and oils as well as vitamins like A. Fats and oils are the secondary source of energy in the body after carbohydrates. In this case, the oil also helps soften the roughness of okok, makes the food easy to swallow as well as gives it a yummy 😋 look.
-Sweeteners
Here, we talk about Maggi and salt.
In as much as our needs for salt differ from one person to another, we need to acknowledge the negative effects of these to the human body when taken in high quantities.
Please add pepper for convenience because I'll always do. 😉
Don't forget to indicate the next dish you'd want us to analyze in the comment section.
Enjoy!!!
゚viralシ
