Nigerian Lafun (Cassava Flour Swallow) Recipe: A Delicious Staple

If you love Nigerian cuisine, you’ve probably heard of Lafun, a popular swallow made from cassava flour. This smooth and elastic dish is a staple in Yoruba households and pairs perfectly with delicious soups like Egusi, Efo Riro, and Okra soup. If you’re wondering how to make the perfect Lafun, this recipe will guide you through each step for the best results!

What is Lafun?

Lafun is a traditional Nigerian swallow made from finely ground dried cassava. Unlike Garri (another cassava-based staple), Lafun retains more of the cassava’s natural color and has a distinct fermented aroma. It is a great gluten-free, low-fat, and easy-to-digest alternative to other swallows like Amala, Fufu, or Pounded Yam.

Health Benefits of Lafun

Lafun isn’t just delicious; it’s packed with nutritional benefits! Here’s why you should add it to your diet:

• Rich in carbohydrates: Provides sustained energy.
• Gluten-free: Great for those with gluten intolerance.
• High in fiber: Aids digestion and promotes gut health.
• Low in fat: A healthier alternative to some heavier carbohydrate meals.
• Versatile pairing: Matches perfectly with a variety of Nigerian soups.

Ingredients for Making Lafun

To prepare Lafun, you only need two basic ingredients:

• Cassava flour (Lafun flour) – 2 cups
• Hot boiling water – as needed

Optional equipment: A wooden spatula (Omorogun) and a bowl for mixing.

Step-by-Step Guide to Making Nigerian Lafun

Step 1: Boil the Water

Start by boiling enough water. You need hot, boiling water to properly form the Lafun texture. Ensure the water is piping hot, as lukewarm water will not allow the flour to form properly.

Step 2: Add the Cassava Flour

• Place your cassava flour into a large mixing bowl.
• Pour about one cup of boiling water over the flour.
• Let it sit for 10–15 seconds to absorb some moisture before stirring.

Step 3: Stir and Knead

• Using a wooden spatula, stir the mixture vigorously.
• Continue adding small amounts of boiling water while stirring until you achieve a smooth, stretchy dough.
• If it gets too thick, add a little more hot water and keep stirring until it becomes elastic and lump-free.

Step 4: Shape and Serve

Once the Lafun is fully formed:

• Mold it into small balls or serve it as a whole lump.
• Wrap in plastic wrap or banana leaves to retain warmth.
• Serve immediately with your favorite Nigerian soup.

Best Soups to Pair with Lafun

Lafun is best enjoyed with rich, flavorful soups. Here are some delicious pairings:

• Egusi Soup – A thick melon seed soup packed with flavor.
• Efo Riro – A delicious spinach and tomato-based stew.
• Banga Soup – A palm nut soup with a rich taste.
• Okra Soup – A slimy and delicious soup that complements Lafun.
• Ogbono Soup – A thick, nutritious draw soup.

Pro Tips for Making the Best Lafun

• Use very hot water – This ensures the cassava flour forms properly.
• Stir quickly – The faster you stir, the smoother the Lafun.
• Don’t add too much water at once – Gradually add water to get the right consistency.
• Use fresh cassava flour – Avoid stale or expired flour to prevent an off taste.

Storage and Reheating

If you have leftover Lafun, don’t worry! Here’s how to store and reheat it:

• Storage: Wrap tightly in plastic wrap and refrigerate for up to 3 days.
• Reheating: Steam over low heat in a pot or microwave with a little water to restore softness.