How to make Nigerian Pap (Akamu/Ogi)

Nigerian Pap known as Akamu by the “Igbo’s and as Ogi by the Yoruba’s is a popular corn meal made from wet corn starch. It gives a sour taste and can be sweetened with sugar and milk. It can be taken as I mentioned in my previous post with beans, fried plantains and potatoes, Akara, puff puff, moi-moi and Okpa.

Health Benefits of Pap

1. Pap assists nursing mothers to increase the flow of breast milk.

2. It is 100 percent natural as it retains all of its nutrients after processing.

3. It is easy to digest and also helps pass out unwanted elements in the body through urine

4. It replaces lost body fluids

5. It’s a good source of energy because of its carbohydrates content.

6. It reduces risk of blood pressure because of its high potassium and zero sodium content.

Ingredients : Dry corn, Sugar, Milk, muslin cloth, water, bowl, spoon, Sieve bag.

Preparing your corn Starch

1a. Soak your dry corn in water for some days to ferment.

1b. Blend your fermented corn, it normally demands a bigger grinding machine than the normal household blender.

2. Sieve out the chaff using your muslin cloth and water.

3. Dry out the chaff and allow the corn starch to settle.

4. When it does, remove excess water and dry it further using a sieve bag.

You can store in your freezer.

Preparing Nigerian Pap (Akamu/Ogi)

1. Dissolve your corn starch with clean water, avoid adding too much water so it won’t be too watery.

It should be added gradually to form a thick solution.

2. Place your water over the fire to boil. Do not allow it to boil for too long, as this could lead to lumps.

3. Stir your dissolved Akamu with your left hand while pouring the boiled water with your left.

4. Allow it to cool for a few minutes then add your sugar and milk to taste.