Liberian Depor
Depor is made from dried cassava that is processed into a soft, swallow-style meal. Like fufu, it is eaten with the hands by breaking off a small portion, shaping it, and dipping it into soups or sauces. But unlike fufu, which is often smooth and stretchy, Depor has a firmer, slightly grainier texture and a natural, earthy flavor that sets it apart. This difference makes it especially beloved by those who prefer a more grounded, filling taste with their meals.
Ingredients
- 1 bag Liberian Deepor - 2 cups (from Okra Pantry Shop)
- 4 cups Water
Instructions
- Boil water: In a saucepan, bring 3 cups of water to a boil. Keep 1 cup aside for later
- Mix Deepor flour: In a bowl, combine deepor flour with the remaining 1 cup of cold water. Stir well to make a smooth paste (no lumps).
- Cook Depor: Slowly pour the flour paste into the boiling water while stirring constantly. Reduce heat to medium and keep stirring with a strong wooden spoon until it thickens and becomes stretchy.
- Adjust texture: If too stiff, add a little hot water and stir until smooth.
- Shape & serve: Wet your hands, scoop, and roll into balls. Serve hot with palm butter, pepper soup, red-oil okra sauce or palava sauce.