Wednesday, 10 September 2014

OGI / AKAMU / PAP

As a Yoruba girl, I call it ogi. The igbos call it akamu. Some call it pap. It goes great with akara, moin moin, fried plantain, or even puff puff. If you're not familiar with it, then the best way to describe it is as a custard/porridge made using the raw, fermented starch from ground white or yellow maize. The maize is soaked for a few days, ground to a paste and sieved to remove husks. The (raw) ogi is then left to ferment for a few more days, giving it a distinct sour taste.                                                                                                                                                         These days, you can buy raw solid ogi in batches, making it easier to have your glossy, custard-like meal in a matter of minutes. All you have to do is add hot boiling water.                                                                                                                                                                                                                                   If you're a fan of ogi, I'd love to know what you like to eat with it. Let me know in the comments below!
Ingredients
- 1 cup raw solid ogi
- 1/2 cup cold water
- 4-6 cups boiling water
- brown sugar to taste

Grab a large mixing bowl and start by dissolving the raw ogi with the cold water to form a smooth paste.

Add the hot water a little at the time, stirring the ogi simultaneously. The mixture should start to thicken and it's up to you to decide how thick you would like it. Once you've got the consistency you want, stop adding water.

[Another technique is to combine all the ingredients in a saucepan, stirring continuously on a low heat until the mixture thickens.]

Serve hot with a light sprinkling of sugar. Alternatively, you can sweeten it with dates/any other natural sweetener of your choice.


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