How to Make Pap/Akamu/Ogi! A Wondeful Delight

Pap/Akamu/Ogi: A Comprehensive Guide

What is Pap/Akamu/Ogi?

Pap, also called Akamu or Ogi, is a traditional cereal pudding popular in many West African countries, especially Nigeria, where it is often eaten for breakfast. It is mainly made from fermented maize (corn) but can also be made from millet or sorghum. The fermentation process gives Pap its smooth, creamy texture and tangy flavour.

Making pap/akamu/ogi is the same way custard powder is made. Akamu, also called ogi or pap, is a traditional Nigerian dish that is easy to understand but can be hard to make. Many people find it challenging. In Nigeria, we usually add evaporated milk to Akamu for better taste. The key is to make sure the Akamu is thick. This way, when you add the milk, the consistency will be just right.

In this guide, I will show you how to prepare this meal for breakfast.

Preparation of Pap

Ingredients:

1. 1 or 2 kg of dry corn (yellow or white corn)
2. Water (for soaking and blending)

Equipment or Tools

Chiffon cloth:

It’s generally utilised to strain the mixture, helping to achieve a smooth texture by removing larger particles. It is used to separate the corn starch from the chaff. 

Blender or Grinder:

The blender or the grinder is used to blend or grind the fermented corn grains until they become smooth.

Muslin bag:

For this purpose, use tightly woven materials like cotton, calico, or canvas that do not shift. You can make your own at home if you have a sewing machine and know how to sew. In Nigeria, salt was often sold in muslin bags, which are perfect for this use if you still have some. Make sure to wash the bags thoroughly before using them, as salt can harm akamu.

Bowel:

You may choose any size of bowl that you prefer, but be sure to select one that effectively fulfils its intended purpose.

Note:

1. You will need a dry corn grain.
2. The corn must be dry because fresh corn does not provide the starch needed for making akamu, ogi, or pap.
3. You can use yellow dry corn to make yellow pap or white dry corn grain to make a white pap.
4. A large volume of water is needed for soaking, washing, and seiving the corn\

5. Avoid letting salt touch the corn, water, or utensils when processing akamu; otherwise, it won’t thicken when you prepare it with hot water.

Instructions

1. To prepare the fermented corn product known as akamu, ogi or pap, begin by thoroughly washing the dry corn and soaking it in a generous quantity of cold water for a period of three to four days. The corn must remain unrefrigerated to facilitate the necessary fermentation process. During this soaking period, the corn should be washed and the water replaced daily.
2. Next, drape a chiffon cloth over a sufficiently large bowl and secure it in place. The bowl must be large enough to accommodate both the ogi mixture and the water used for rinsing.
3. Proceed to sieve the blended corn through the cloth, rinsing as needed until only the chaff remains. It is advisable to rinse small quantities of the corn blend at a time to avoid becoming overwhelmed.
4. After completing the rinsing process, consider blending the chaff and rinsing it again if you believe additional akamu can be extracted. However, this may not be necessary if a heavy-duty grinder is used.
5. Once rinsing is concluded, remove the chiffon cloth and allow the mixture of water and akamu to settle for at least three hours. After this period, or once the water appears clear, decant the clear liquid and transfer the remaining mixture into a muslin bag.
6. Tie the bag securely and position it to enable efficient drainage of the water from the ogi. As water drains, tighten the bag further and allow it to continue draining until no additional water emerges.
7. For the final extraction, securely tie the bag and place weights on it to help remove any remaining moisture. Leave it in this position overnight so the akamu can develop its distinctive sour taste. It is crucial that the mixture does not get refrigerated during this time..
8. The following day, extract the akamu from the bag, cut it into single-use portions, and place these portions into appropriate containers, such as bowls or plastic bags. Store the containers in the freezer until ready for use.

How to Make Akamu, Ogi or Pap

What is needed (Ingredients)

1. Corn Starch (Akamu, Ogi or Pap): You can purchase an ogi from the market if you can’t prepare one as discussed above. 
2. Water (Hot and Cold): You need room temperature water for the dissolving of the akamu and hot water at 100° to cook it
3. Evaporated Milk: In Nigeria, liquid milk is commonly used to enhance the flavour of pap. Peak milk is the most popular choice due to its creamy texture, but you can use any milk you prefer. If liquid milk is not available, powdered milk can be used as an alternative.
4. Sugar (to taste): The purpose of sugar is to sweeten akamu. It is important to control the amount of sugar used. Sugar is not added to ogi intended for babies.
5. Honey (to taste): The use of honey varies by individual; some substitute honey for sugar.

Preparation

1. To prepare a tasty bowl of akamu (or ogi/pap), start by placing some lumps into a large bowl. Since it expands during cooking, choose a spacious bowl to accommodate it. If in doubt, opt for a larger bowl; you’ll get a better sense of the right sizes over time.
2. Break the lumps of akamu into smaller pieces using a tablespoon. Gradually mix in cool water until you achieve a smooth, thick consistency without lumps.
3. While mixing, heat a kettle of water until it boils. It’s better to have a bit more water than not enough, so make sure plenty is boiling for your akamu.
4. Just before the water boils, stir the mixture well to combine all ingredients, as some akamu might settle at the bottom. Proper mixing is essential to avoid lumps later.
5. When the water is boiling, carefully pour it into the akamu bowl in a circular motion while mixing to keep the mixture smooth and lump-free.
6. As you pour the water, observe the akamu beginning to set. When you see it thickening, reduce the water flow until it has fully thickened. After finishing, set the kettle aside.
7. Stir your akamu well. If it’s too thick, add a bit of hot water, but don’t make it too watery since you’ll also be adding evaporated milk.
8. Mix in evaporated milk and add sugar to taste. Stir until it’s just the way you like it. Enjoy your homemade akamu!

Serving:

• Transfer the cooked pap to a bowl. Serve warm or allow it to cool to room temperature.
• Traditionally, Pap is enjoyed with sugar, honey, or milk. It is often paired with snacks like Akara (bean cakes), moi-moi, fried yam or fried plantain/dodo, bread, etc.

Nutritional Composition

Pap is rich in carbohydrates↗ and provides a good source of energy. Its nutritional profile can vary depending on the grains used:

1. Carbohydrates: The primary component, providing readily available energy.
2. Protein: Contains a moderate amount, especially in whole-grain versions.
3. Vitamins: Rich in B vitamins, particularly thiamine (B1) and riboflavin (B2), which are vital for energy metabolism.
4. Minerals: Good source of essential minerals like potassium, calcium, and magnesium, which are important for bodily functions.
5. Fiber: Depending on the grain used and whether it’s refined or whole grain, Pap can contain dietary fiber, aiding digestion

Health Benefits

1. Digestive Health:

The fermentation process increases the presence of probiotics, which are beneficial for gut health. These probiotics help maintain a healthy balance of gut bacteria, potentially improving digestion and preventing certain digestive issues↗.

2. Energy Boost:

Being high in carbohydrates, Pap provides a quick and efficient source of energy, making it an excellent meal for starting the day.

3. Hydration:

Pap is often consumed with added water or milk, contributing to fluid intake and helping to keep you hydrated.

4. Nutrient Absorption:

The fermentation process enhances the bioavailability of nutrients, allowing for better absorption of vitamins and minerals during digestion.

5. Versatility and Adaptability:

Pap can easily be customised with various toppings and added ingredients, making it a versatile meal that can cater to different dietary needs and preferences.

6. Low Allergenicity:

It is generally easy to digest and is often suitable for people with dietary restrictions, including those with lactose intolerance, as it can be made without dairy products.

Conclusion

Pap/Akamu/Ogi is not just a delicious and satisfying meal but also a nutritious choice that delivers essential vitamins, minerals, and energy. It serves as a great breakfast option or snack that can be paired with various foods, making it a beloved staple in West African cuisine. By incorporating Pap into your diet, you can enjoy its unique taste while reaping the numerous health benefits it offers.

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