West and East African; flour made from yam, cassava, or plantain that has been soaked in water and allowed to undergo lactic acid bacterial fermentation for 2-5 days, then sun-dried and pounded into flour.
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
