After that stage remove the cassava from the fermentation containers, wash carefully, and put it in another clean container. You can grind the soaked cassava with it processing machine if it not soft and mashy enough for filtering.
Get another big basin or bowel half filled with clean water and a strong plastic filter. Start to filter it into the clean bowl of water. Allow the filtrate to settle and drain the water away. Put the akpu inside a bag to allow the water drain.
The finally production processing of akpu is to mix it with water. The amount of water depend on how soft or hard you want your fufu to be.
Set it on a low rate of fire and stir contionously until it done. Your fufu is ready for consumption or commercialisation.
Akpu is rich in carbohydrates. It has low calories. It should be best eaten as lunch. Because of it energy given component.
Akpu is best eaten with egusi, vegetable soup(edikanikong) or afang soup. It is rich in iron and carbohydrates.
Also see my post on the coconut rice preparation