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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Efo Riro (Nigeria): Parched leaves provide concentrated umami base for the stew
Adalu (Benin): Adds smoky depth to the bean and corn porridge
Kokonte (Ghana): Rehydrated parched leaves balance the fermented cassava dough
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Charred bitterness
Cause: Overexposure to direct flame
Fix: Use indirect heat and constant leaf movement
Uneven drying
Cause: Leaf stacking during parching
Fix: Spread leaves in single layer and flip frequently