Asu is a traditional dish from Nigeria, particularly popular among the Yoruba people. It is made from fermented cassava, which is processed into a smooth, stretchy dough-like consistency. Asu is often served with various soups or stews, making it a staple in many Nigerian households. The preparation of Asu involves soaking cassava in water for several days to allow fermentation. After fermentation, the cassava is pounded and cooked until it reaches the desired texture. This dish is not only enjoyed for its taste but also for its nutritional value, providing carbohydrates and energy.