Akamu Nigerian food, as well as Ogi Nigerian food, may surprise with its simplicity, fast cooking, and delicious taste. Even if cooking is not your strong point, you will handle this one with ease. So turn on Grinded Nig or Bula Akamu for proper cooking vibes and let’s make a tasty meal. Here are some recipes to start your encounter with Akamu and Ogi food.
Traditional cuisine: pap process
Some believe that this dish was brought to the continent by migrants only a couple of hundreds years ago. Well, even if so, Nigerians managed to add some specific flair. We don’t know much about Spanish paps recipe, but this one is certainly tried by generations and loved a lot!
- 1.5 kg of dry corn
- chiffon cloth
- muslin cloth/bag
- Wash the corn. Soak it in cold water for a couple of days, three to four. Keep it at the room temperature. Change the water every day to keep it clean.
- On the third or fourth day, wash the corn and blend it. Add some water during blending, it will help to protect blender grinders.
- Put everything on a chiffon cloth. Tie it up. Sift and wait until all water leaks out. Repeat the process once more.
- Take out the corn. Put it in a bowl with rinse. Set aside for three hours.
- After it sets, put the mixture in a muslin bag. Tie it to let the water drain.
- Then, leave it hanging overnight without refrigerating. This is how pap gets its sour taste.
- On the next day, cut it into pieces, put into containers, place them into a refrigerator.
How to make Ogi: alternative sweet version
Some sweet tooth decided to reconsider scratch food meaning and came up with a brilliant idea – yes, to make traditional Ogi food sweet. Still, this is not a dessert, rather a breakfast meal or maybe a lunch that will fill you up with energy.
- Corn starch, wet
- Water, both hot and cold
- Evaporated milk
- Put the starch lumps into a bowl. It should be big enough to contain the meal after it rises. It is better to take too big bowl than too small one.
- Crush the lumps into small pieces with a spoon.
- Pour with cold water. Mix well to reach the medium consistency and bread down the lumps. The mixture should be rather thick than liquid.
- Boil some water. Pour it into the mixture slowly. Keep stirring in circular moves. Make sure no lumps appear.
- Keep going until the mixture starts setting. Then stop pouring water and just mix it until completely set and ready.
- If it seems thick, feel free to add more water.
- Pour in the evaporated milk. Add some sugar. Stir the mixture once more and serve.
One more idea
P.S. You can make Akamu/Ogi/Pap (choose whatever name you prefer) with corn flour. Here’s a video tutorial. Enjoy your meal!