HOW TO MAKE PERFECT OGI, AKAMU OR PAP

Ogi is a special kind of corn pudding made from maize, sorghum, or millet. This special meal is very common in Nigeria.  It is locally called Ogi by the Yorubas, Akamu by the Igbos, and Pap in Nigeria. Ogi is a family meal for breakfast though some people usually take it any time of the day. It is used as pap baby food which babies graduate to from breast milk.
Ogi making can be very challenging unless you master the art. I used to make watery Ogi myself as a kid until I travelled home one Christmas and my grandmother taught me the trick. So lovelies, am going to teach you all the tricks just the way that I was taught but you have to follow me till the end to understand how to make a perfect Ogi.

Also Read: 5 Good Reasons Why You Should Take Akara & Akamu As A Breakfast Food

The Basic Ingredients Include:

  • Wet corn starch
  • Water (hot and cold)
  • Evaporated milk ( I prefer peak milk)
  • Honey/salt to taste.

PREPARATION 

STEP 1:  Ogi contains some starch so it increases when you are preparing it. Therefore it is always advisable to use a bowl big enough to contain the prepared Ogi.

STEP 2: Put enough lumps of Akamu in a bowl and add little water. Using a spoon, melt the Ogi/akamu with the little water until there are no lumps left. Do not add more water at this stage. Additional water can make the akamu to be watery. You need this mixture to be thick so that the prepared akamu will be thick also. Remember, you will still add evaporated milk to the prepared ogi.

STEP 3: Put enough water in a kettle and allow to boil. After a minute of boiling, stir the akamu again as your waiting for the water to boil. Then pour the hot water to the akamu mixture in a circular motion.  Slowly but steadily.

STEP 4: I do not stir my akamu when pouring the hot water. Once my pap mixture starts to thicken, I will reduce the flow of water until the pap is completely thickened and is ready for consumption.

STEP 5: Put the kettle aside and stir the pap very well. You can adjust if it is too thick by adding more hot water. Know when to stop adding the hot water so as not to make pap become watery. Have it in mind that you will still add liquid milk.

STEP 6: Add some sugar to taste together with peak evaporated milk.  Stir everything as desired. Your pap is ready. Simple isn’t it!

Ogi/Akama/Pap can be eaten with akara, snacks especially those made with flour, fried plantain. This combination is perfect for a good healthy breakfast.

"FRESH

RAW PAP
RAW PAP
OGI,AKAMU OR PAP
OGI, AKAMU OR PAP
PREPARED OGI WITH SUGAR & MILK
PREPARED OGI WITH SUGAR & MILK

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