Some residents of Lagos State have raised concerns about the preparation and preservation of fufu, with some consumers saying they have reduced their consumption of the staple over fears of possible contamination.

Fufu, also known as akpu or santana, is a popular Nigerian staple made from fermented cassava. The cassava is peeled, soaked to ferment, milled, filtered and cooked into a smooth dough.

Some residents interviewed in Lagos said they had encountered products they considered poorly processed, with concerns ranging from unpleasant smell and texture to suspected contamination.

A resident of Ajegunle, Omena Udonwa, said her family had started preparing fufu at home because of concerns about the way some producers handled the food.

Udonwa alleged that she once found a piece of rubber in purchased fufu and also claimed to have seen a producer use detergent while washing cassava.

Another resident, Adedayo Falade of Costain, said he enjoyed fufu because of its perceived ability to provide energy for physical work but had reduced his consumption because of concerns over processing methods.

He alleged that some fufu remained unsold for extended periods and developed foul smells or a sticky texture, adding that he preferred sourcing the product from outside Lagos.

A resident of Agege, Anuoluwapo Ayeni, however, said some processors maintained acceptable standards, urging consumers to pay attention to where their fufu was sourced and how it was prepared.

Meanwhile, a processor at Santana International in White Sand, Oyingbo, Hope Aniekan, described the traditional processing method used at her facility.

She said cassava was peeled and washed with clean water before being soaked for about two days, milled and filtered to remove unwanted particles. The resulting paste was then placed in a sack, covered with plantain leaves and weighted with a heavy stone.

Aniekan said she used salt to help preserve the fufu and prevent maggot infestation, adding that she was not aware of the methods used by other processors.

Another trader, known as Mama Chinonso, said she used a warmer to preserve fufu, claiming it could remain fresh for about three days in warm weather and up to a week in colder conditions.

She said she did not add preservatives and maintained that her family also consumed the product she sold.

The concerns come amid wider food-safety discussions in Lagos, where authorities have recently warned food handlers and processors about practices and equipment that could contaminate food.