Steps
- 1.
Tucupi (Brazilian Amazon): Base for traditional yellow sauce
- 2.
Kokonte (West Africa): Dried fermented cassava flour
- 3.
Peujeum (Sundanese (Indonesia)): Fermented cassava cake
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Tucupi (Brazilian Amazon): Base for traditional yellow sauce
Kokonte (West Africa): Dried fermented cassava flour
Peujeum (Sundanese (Indonesia)): Fermented cassava cake
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Incomplete cyanide removal
Cause: Insufficient fermentation time
Fix: Extend fermentation by 24-48 hours
Mold contamination
Cause: Exposure to air
Fix: Use weighted fermentation lid