Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, akamu-nigerian pap. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Traditionally processed Ogi, Akamu or Pap with the distinctive sour taste is a great partner to Fried Plantain, Nigerian Pancake, Akara, Fried Yam, Puff Puff etc. Any of these when combined with Akamu, makes a great breakfast meal. Akamu is also a great baby food. How to Make Akamu/Ogi/Pap [Video] Akamu (Igbo), Ogi (Yoruba) or Pap is Nigerian corn meal made from wet corn starch.
Akamu-Nigerian pap is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Akamu-Nigerian pap is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook akamu-nigerian pap using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Akamu-Nigerian pap:
- Make ready 1 cup solid Ogi(ground sorghum)
- Take 1/2 cup cold water
- Make ready 4-6 cups boiling water
- Prepare Cube Sugar to taste
- Take 1 pinch salt
The mixture should start thickening, and it depends on how thick you want it to be. Once you have gotten the consistency you want, stop adding boiling water Today's recipe is a special kind of corn pudding common in Nigeria. It's local names include Akamu by the Igbos, Ogi by the Yorubas and generally Pap in Nigeria. It is very similar to the British custard which is made from dehydrated cornstarch with some added flavors.
Steps to make Akamu-Nigerian pap:
- Get a large mixing bowl, dissolve the raw Ogi with cold water to form a smooth paste
- Add the boiling water, at same time, stirr the smooth paste simultaneously. The mixture should start thickening, and it depends on how thick you want it to be. Once you have gotten the consistency you want, stop adding boiling water
- Sprinkle a pinch of salt.
- Add sugar to taste and serve hot
It's local names include Akamu by the Igbos, Ogi by the Yorubas and generally Pap in Nigeria. It is very similar to the British custard which is made from dehydrated cornstarch with some added flavors. The major difference between the two puddings is in the production phase. Akamu is one of Nigeria's sought after breakfast recipe. It is also called Nigerian pap or ogi in Yoruba.
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