BY OGORAMAKA AMOS/PAUL EGEDE/RITA OYIBOKA/EMMANUEL OKAFOR
FUFU, also known as ‘akpu’ a common Nigerian staple made from cassave has found its way into nearly every home, local eatery and restaurant, served with an assortment of soups and embraced across social and economic divides. This fluffy staple, enjoyed by both the rich and the poor and unbound by ethnicity or geography, has become a symbol of unity at the dining table. Yet, behind its comforting presence lurks a hidden danger—born from the often-compromised methods of its preparation.
In a bid to accelerate production and meet growing market demands, some cassava farmers in Rivers State have admitted to using detergent during the processing of fufu, a popular Nigerian staple made from cassava.
Fufu or Akpu, a dough-like meal made from fermented cassava, is widely consumed across the country. Traditionally, the process involves peeling and cutting cassava into smaller pieces, washing it, and soaking it in water for several days to soften and ferment.
A cassava farmer in Etche, Rivers State, Mrs Josephine Ike, disclosed that adding detergent shortens the fermentation process from the usual eight days to just two to four days, significantly speeding up production.
Another farmer, Mrs Joy Oku, attributed the practice to factors like soil type and cassava stem species, which can affect the fermentation process. “Some cassava takes a longer time to soak. So, the use of detergent is a quick way to maintain a steady supply of fufu, especially in periods of high demand.”
In a chat with our correspondent, a cassava farmer, Mrs Agnes Obi, said, “Some people dey use detergent powder to soak the cassava roots. The quantity you dey use depends on how much cassava you dey soak. The detergent no dey affect am at all. You know, they will wash the soaked cassava roots before they begin cook am. Nothing go happen. The detergent no dey the fufu at all.”
Another respondent, Mr. Chike Okoro, a garri supplier at the Mile 3 Market in Port Harcourt, said, “People still need to eat. The demand is higher than ever, but the yield from the farms is not enough due to the rainy season. The women who supply me from the villages are under pressure to produce more, so they look for faster means to prepare the cassava so that they can meet up with demand because the market does not wait.”
However, a health analyst based in Port Harcourt, Mr Daniel Okocha, who spoke to our correspondent, said, “In the quest for speed, traditional methods are now being abandoned. The three-to-five-day fermentation period is now a luxury many producers feel they cannot afford.”
He went ahead to list some of the chemicals used in accelerating the fermentation of cassava. “Some of these chemicals are really harmful to the body. The popular ones used are potash, which is a commonly used accelerator. It is a type of potassium carbonate, which is also a traditional cooking additive.
“In cassava fermentation, it drastically reduces the time required from days to mere hours. You add a handful of potash to the water, and the cassava will foam and soften in five to 10 hours,” one source revealed, adding, “It looks fermented and feels fermented, but it’s not the same.
‘’Another hazardous chemical used is calcium carbide, which is best known for its use in artificially ripening fruits such as bananas and mangoes. When it’s combined with water, it generates acetylene gas, which has a ripening effect. Cassava drums produce a violent, forced fermentation. The tubers degrade at an alarming rate, but the chemical residues, including traces of arsenic and phosphorus, remain”
“These chemicals are not intended for human consumption and can result in digestive problems, organ damage, and other long-term health complications. Despite the risks, some farmers continue to use this method to increase profits and shorten production time.”
In the bustling, noisy eateries of Port Harcourt, from the upscale restaurants in GRA to the roadside “mama put” spots, the finished product is served with a smile. But are the consumers aware?
A civil servant in Port Harcourt and a regular at his favourite fufu spot on Aba Road, Mr. Emmanuel Briggs, paused with a piece of fufu halfway to his mouth. ‘’Hmm… I can’t say for certain that I am aware. But you hear things, oh. People talk. They say some places are using something—a chemical, maybe—to make the fufu turn out so white and so smooth in no time at all.
“You know, sometimes… You finish a good meal and your stomach just… turns. You get this sharp pain, this heartburn. And you think to yourself, ‘Ah, the pepper in that soup was just too strong for me today. But now that you’re asking… it really makes me wonder. Could it have been the fufu all along?” He let out a heavy sigh. “It’s a terrible thought, isn’t it? That we might be eating poison just to quiet our hunger.”
An automobile workman and a Customer at a popular eatery in Rumuola, Mr. Chukwudi Okoro said, “Aware? Not at all! I come here every Friday after work for my fufu and egusi soup. The fufu is always very white and smooth, and it comes out quickly. I never thought to ask how they make it. Why would anyone use detergent for food? That sounds like poison! If what you are saying is true, it is very wicked. Now you are making me worried. I just trust that the food I pay for is prepared well. Maybe I need to start asking questions or even stick to making my own fufu at home.”
Mrs. Ebiere Thompson, who works at a Micro Finance Bank in Port Harcourt, spoke to our correspondent. She said she patronises a local restaurant close to her office at Mile One Diobu “To be honest, I have heard these rumours. Sometimes you taste the fufu and it has a strange, almost soapy smell and a kind of slippery texture, not the usual slightly grainy feel of good fufu. I once complained to a woman selling it that it tasted ‘off,’ and she just said it was very fresh. But I knew something was wrong. Now, I am very selective. I only buy from a particular woman whose process I somewhat know, or I make it myself. It is a shame that we cannot even trust something as basic as our local food anymore. They are playing with people’s lives for money.”
According to Madam Nkemka Owusu, a roadside food vendor at Rumuokoro Roundabout, “I buy what I can afford. The good, old garri is now for rich people. My customers are mostly cab drivers and market women. They want to fill their stomachs with small amounts of money. If I buy the expensive one, my price will be high, and they will leave. So, I manage the one I see. But I try to cook it very well, oh. I fry my garri myself again, even if it is already fried. I think the fire will kill any bad thing inside.”
Dr. (Mrs.) Nnenna Alabi, Public Health Physician, who works at a private hospital, said, “The use of industrial chemicals like detergents or calcium carbide to accelerate cassava fermentation is a deeply alarming public health risk. Cassava naturally contains cyanogenic glycosides, which proper fermentation helps to reduce to safe levels.
‘’Introducing detergents, which contain surfactants, phosphates, and artificial fragrances, bypasses this natural process. Consumers are then exposed to residues of these chemicals, which can lead to gastrointestinal inflammation, kidney damage, and long-term systemic toxicity. This practice prioritises profit over human life, and there is an urgent need for regulatory bodies like NAFDAC and Environmental Health Authorities to intensify market surveillance and prosecute offenders to protect consumers.”
A food technologist, Prof. Chinedu Woke, who spoke to our correspondent, said, “From a food technology perspective, this practice is fundamentally unsound and defeats the purpose of fermentation. Natural fermentation relies on a complex ecosystem of microbes (lactic acid bacteria, yeasts) to not only detoxify the cassava but also to develop the characteristic flavour, aroma, and texture of products like fufu.
‘’Using detergents destroys this microbial community. The resulting product may look white and ready quickly, but it is organoleptically inferior, lacking the authentic sour taste and pleasant smell. More critically, it is potentially hazardous. We are advocating for the adoption of controlled, hygienic, and natural starter cultures that are both safe and efficient for producers.”
Also, Dr. Somiari Harry, a Consultant Gastroenterologist, explained the immediate and devastating effects. He emphasised that the human digestive system is simply not designed to process these caustic chemicals. “Potash has a high alkaline content. It neutralises stomach acid, impairing digestion and resulting in ulcers, gastritis, and severe abdominal pain. We’re seeing an increase in these cases with no obvious traditional cause.”
‘’But it is the use of calcium carbide that paints a far grimmer picture. Calcium carbide is a known carcinogen,” Dr. Harry adds. “Chronic exposure causes poisoning, which manifests as vomiting, diarrhoea, weakness, and tingling in the extremities. Long-term, it can lead to stomach, liver, and kidney cancer. The fact that this is being intentionally added to food constitutes a public health emergency.”
Dr. Preye West, a Public Health Specialist, echoed similar concerns, highlighting the silent, cumulative damage. “The problem with these toxins is that their effects are not always immediate.
‘’A person doesn’t eat one meal and collapse. It builds up in the body over months and years, damaging organs slowly. By the time they present with liver failure or a neurological condition, it is often too late to trace it back to the garri they have been eating for a decade. We are potentially sitting on an epidemic of non-communicable diseases directly linked to food safety violations.”
“There is an urgent need for massive, grassroots campaigns in local languages, educating both processors and consumers on the lethal dangers of these practices. Communities need to see the direct link between the “fast fufu” and the illnesses plaguing them”.
In an interview, an Agbor-based cassava farmer and fufu processor for over three decades, Mrs Joy Emegha, noted that there are several harmful practices used by fufu traders and processors.
According to her, “Some put detergent into the soaking cassava to make it ferment faster. Typically, cassava ferments for 3-5 days, depending on whether it is rainy or dry season. That five-day duration is usually in hot weather. But when they use detergent, it makes it soak faster within a day or two. Due to this process, it doesn’t have the normal colour anymore but becomes very white.
“This method is harmful to the body. What was used in the past to make cassava ferment faster was bitter leaves on top of the soaking cassava or hot water, which is normal. When it comes to half-done fufu, some leave it in their shop for days until it starts having green lines on it, and people keep buying it because they do not know.”
Meanwhile, a petty fufu processor in Okpanam, who gave her name simply as Theresa, explained that in the villages, processors still rely on the traditional method of making fufu.
However, in the cities, she said, one often hears of people using detergent or alum to speed up fermentation. “Some even add preservatives used for drinks to stop the fufu from spoiling. This is not how our mothers did it. Cassava is already naturally poisonous if not soaked well; adding chemicals makes it worse. I always tell young fufu makers that patience is part of the work,” she said.
Also speaking, a fufu seller at Midwifery Market in Okpanam, Mrs Anthonia Ogbonna, admitted that competition in the market sometimes pushes sellers to cut corners.
“If you don’t bring your fufu early to the market, customers will buy from another person. That is why some traders try to rush the process with chemicals. Some even mix old fufu with fresh ones so that it will not go to waste. But when you cook it, you notice the sour, offensive smell. People who don’t know still eat it, but those of us who make it naturally can tell the difference. It is greed that causes these practices,” she said.
Mrs Ogbonna continued: Fufu business is highly competitive. If you don’t find a way to make your own soften quickly, you may not meet up with market demand. Some people use harmful chemicals to speed up fermentation, but I don’t support it.
“It makes the fufu smell and look unnaturally white. Some even add alum or saccharin to change the taste. I have loyal customers because I stick to natural fermentation, even though it takes three to four days. People need to be aware of when fufu does not look or smell right.”
Also, a regular buyer and father of two, Mr Emmanuel Ibe, expressed concern about the lack of awareness among consumers.
“Most people just buy fufu because it looks white and soft without asking how it was made. I once bought some that had a very sharp, chemical-like smell when cooking, and my children complained of stomach upset afterwards. That experience taught me to be more careful.
“Now I mostly buy from trusted women I know in the market. I think the government and health officers should monitor these practices more, because food is life, and people are unknowingly poisoning themselves.”
A consumer, Mr Akinola Aladejowo, who spoke with our correspondent in Agbor, said that whenever he walked into the market or sat down for a plate of Eba or fufu, his first thought is not how long this was fermented or if it was processed the right way. No. His only concern is to eat. According to him, ‘’Hunger doesn’t care about fermentation techniques. When I am hungry, my focus is on getting food, not asking questions about what was used for processing.
Mr Akinola added, “I have caught myself saying, ‘’What’s my business with how cassava is made? I just want to eat. But now, I realise it is my business. It is our business. As cassava contains natural toxins — cyanide — it’s the fermentation process that helps remove them. If that process is rushed or skipped, those toxins don’t just disappear. They stay in the food. And that means, without even knowing it, I could be risking my health just to satisfy my hunger a little faster.
He noted that it is a tough reality. ‘’I know the cassava processors are not trying to harm anyone. They are just trying to meet the crazy demand. People are lining up, markets are flooded, and everyone wants to buy. They don’t have time to wait for four full days — especially when a day delay could mean losing customers or money. But that rush may come with a price’’.
According to Akinola, ‘’although I am not a food expert, I believe awareness matters. I now try to ask questions. I try to buy from trusted vendors. And I believe those of us who eat cassava daily — which is most of us — should care a little more about how our food is made. We don’t need to know every technical detail, but at least let’s show concern.
Another consumer, Miss Jennifer Elueme, said, “I think those in authority, government agencies, and local food boards, should do more. They should monitor these practices, support processors with better tools, and ensure that in trying to meet demand, we are not sacrificing our safety. Because at the end of the day, it is not just about filling our stomachs. It is about staying healthy, and being sure that the food we eat to survive is not quietly hurting us”.
Continuing, she said, “Yes, I am hungry. Yes, I want food. But now, I also want to know that the food I eat won’t cost me more than it should. I have come to realise that as a consumer, my ignorance can be dangerous. And it is time I took more responsibility — not just to eat, but to understand what I eat.
In the same vein, Mr Israel Uchechukwu Asala, while expressing his view, said ‘’It is quite appalling how humans that cannot even create a strand of hair will choose to endanger the lives of fellow humans all because of money. In this era, the love of money is leading people to do shady things, and these sharp practices in cassava fermentation in Nigeria are worth examining.
‘’If not for the fact that the country is so corrupt, it would have been better for NAFDAC to set up mini offices within each locality to monitor the registration of those involved in the business, their fermentation practices, as well as the distribution of the products.
Meanwhile, Mr Ernest Nwaminiogbe noted that back in the days, speeding up the process was done using natural means like adding warm water or covering the container of the cassava, thereby introducing heat. ‘’But recently, I understand that people have started introducing unnatural ways to ferment cassava due to high demand and food scarcity. They do this by adding substances like yeast to hasten this process.
“To me, this practice is unhealthy and can cause some health issues, because cassava contains some toxic substances which naturally reduce to safe levels when allowed to ferment over a long time. But if this process is fastened, the substances have a higher chance of remaining in large quantities. Thereby posing as a threat to the consumer,” he maintained.
In addition, Pastor Isima Sunny said that cassava naturally contains cyanide compounds. ‘’If fermentation is not done correctly, these toxins can remain in the final product, posing a health risk to consumers.
‘Improper fermentation techniques can lead to contamination by harmful microorganisms, such as bacteria or mould, which can cause foodborne illnesses. Over-fermentation or improper fermentation methods can result in a loss of essential nutrients, reducing the nutritional value of the cassava product’’, he explained.
Furthermore, he said poor fermentation practices can lead to undesirable flavours, textures, or appearances in the final product, making it unpalatable or unappealing to consumers.
He humbly suggested that to minimise these risks, it is essential to follow proper fermentation techniques, handling, and storage practices when working with cassava.
Reacting to the health implications of these unhealthy acts of adding chemical substances to cassava fermentation, a medical doctor and the CEO of J B Maternity Home Agbor, Dr. Johnbull Egede, said that the continuous intake of cassava not naturally processed may cause some health challenges in the Long run.
Dr. Johnbull advocated that instead of adding chemical substances to cassava that already has chemicals, those involved in the process should go back to the olden days, where some leaves from trees were often used to cover the top of the container during the cassava fermentation process.
