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Fermented Cassava Dough

Cassava pulp or mash fermented into a dough used in traditional staple foods.

Fermented Cassava Dough — illustrative ingredient image

About Fermented Cassava Dough

Fermented cassava dough is a moist, cohesive paste made from cassava that has been grated, pulped, or mashed and allowed to ferment. It is used as a base for traditional staple foods, including boiled, steamed, shaped, or cooked preparations. It may also be incorporated into savoury dishes.

It generally has a sour or mildly acidic flavour and a soft, pliable texture. The paste may be smooth, fibrous, or uneven depending on whether the cassava is grated, pulped, or pounded. Fermentation time and handling affect acidity, cohesion, and how readily the dough can be shaped or stirred.

The dough may range from white to cream or greyish, depending on the cassava and processing. It may be sold fresh, wrapped, pressed, or partially dewatered. Removing liquid makes it firmer and less wet, while cooking changes the dough’s softness, cohesion, and surface texture.

Ingredient type
derived ingredient

Forms & related ingredients

  • Watercontains · Fermented Cassava Dough → Water
  • Cassavacontains · Fermented Cassava Dough → Cassava

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Where fermented cassava dough appears

1 linked foods

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Breads

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for fermented cassava dough

Names and romanised forms to recognise on menus and labels.

English

Fermented Cassava Dough

English

agbelima

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Fermented Cassava Dough nutrition & diet

Fermented Cassava Dough nutritional value

Cassava, fermented paste from white cassava flour (wet fufu) — WAFCT 02_041

Per 100 g of the edible portion in the named food form.

Calories
165kcal
Protein
1.0g
Carbs
38.7g
Fat
0.4g

Per 100 g edible portion. Source: Vincent et al., FAO/INFOODS Food Composition Table for Western Africa (2019). Carbohydrate is available carbohydrate calculated by difference; square-bracketed fat in the source uses continuous-extraction analysis. Values describe this reference form, not every recipe, cultivar or preparation.

Portions & preparation

Establish the cassava variety, fermentation duration, dewatering method, moisture, and whether the dough is raw, cooked, dried, or shaped into a staple. Reference the edible cassava dough portion in its actual preparation. Added water does not define the final food, while oil, salt, cereals, and fillings belong to the recipe.

Compare the right form: Reference must match fermented cassava dough made from the identified cassava form, with moisture, processing, and edible portion specified.

Diet considerations

Cassava is plant-derived, but compatibility changes when the dough is mixed with cereals, dairy, meat, fish, eggs, or animal fats. Fermentation and cooking do not make all recipes equivalent. The carbohydrate pattern is portion-dependent and differs between plain dough, fried preparations, and composite staple dishes.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: FAO/INFOODS Food Composition Table for Western Africa (2019) — 02_041 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .