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.
The major difference between the two puddings is in the production phase. The corn kernels from which the cornstarch is collected undergoes a fermentation process during the production of Akamu whereas the kernels used for custard is unfermented.
This fermentation process is what gives Akamu its signature tangy taste. Akamu is very popular in Nigeria for its benefits to nursing mothers. It is believed to improve breastmilk production.It is also great for babies. Starting from four months of age. It’s serves as a weaning food for baby. It is digested and is kind to baby’s tender stomach. Akamu is usually taken warm. It serves as a stand alone breakfast or compliments dishes like: Akara (bean balls), moin moin ( bean cakes) Fried plantains and beans porridge. You can make a dessert of it like we did with our granola papfait
Akamu is more tricky to make. If you don’t pay close attention it could become a watery or lumpy mess. For some people it’s a hit or miss. That used to be me until I got the hang of it. To help others having the same problem I decided to take the guess work out of the equation so I went ahead and weighed the raw pap and measured the quantity of water and voila.
I think I can call myself an Akamu expert because I grew up in a home where we made Akamu from scratch always. (as in the raw materials parts :The buy the corn-wash-soak-wash-grind-sieve-squeeze-store part lol.) Sorry for the emphasis but my mom makes the best Akamu from scratch. We have been making Akamu from scratch for along as forever. In fact I have been trying to get her to commercialize it. Maybe someday we would.
Pap comes in different colors based on the type of grain used as the base.
- White Pap- white corn
- Yellow Pap- yellow corn
- Maroon Pap- guinea corn
- Greyish Pap- millet
This recipe is a no fail recipe. It is important to note that the Akamu used in this recipe is not in the dry powdered form. It is the wet paste form as shown in the picture below. Feel free to ask any question about this recipe in the comments.
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PIN! PIN!! PIN!!!
African Corn Pudding (Pap /Akamu/ Ogi
Ingredients
For 3 people
- ½ cup or 160g Pap paste (Akamu, ogi)
- 3 ½ Tablespoons room temperature water to mix the raw pap
- 3 cups boiling water
For one person
- 50 g Pap
- 1 Tbsp water to mix
- 1 cup of boiling water
Instructions
- Put 3 cups of water in the kettle and put on the hub to boil.
- In a microwave safe bowl* mix 160g pap with the amount of room temperature water stated above.
- Mix till smooth. It should be have this consistency
- When the water on the stove top boils, pour it from the kettle directly into the pap mixture in a circular motion* while you stir.
- You will notice the mixture begin to thicken. it's ready. Stir properly. The 3 cups of water should fit in.
- Add sugar or cinnamon sugar to taste. And powdered or evaporated milk.
- Pap served with Akara (bean balls) or moi moi
Notes
Hi Chichi, Its interesting to learn how you put your ‘name to it’ and say the recipe and its preparation is ‘ fail safe’. I believe it
comes from your experience with pap over time. Indeed most pap preparations are left to guess work, always ending in ‘watery or lumpy’ paste, as you say, and that’s a common experience at the home front. I wish our womenfolk could take time at proper measurements in food preparations.
That brings me to the question in the pap case here – what is the volume in mil-liters or liters of water for the various portions illustrated in your recipe?
Did your mum manage to ‘go commercial’ as you hoped?
Do you think it is a viable (and scalable) commercial venture?. Are there possibilities of ‘flavoring and seasoning’ in commercial scales.?
Will appreciate your response.
Edmund
Hi Edmund,
Good to have you here. Happy to have someone who understands the woes of making pap lol. This is really a fail safe recipe as I have tried it over and over and it always works.
About the conversion to milliliters i would be happy to help with that
3 1/2 Tbsp – 22.5ml
3 cups – 720ml
1 Tbsp – 15ml
1 cup – 240ml
About my mom. She never did or should I say she hasn’t gone commercial yet ( I am still hoping)
For flavoring. Oh yes that is a great possibility. In fact some people have actually commercialized pap in Nigeria with flavors like vanilla and Strawberry
Finally I always reply to my readers because it a privilege to have you stop by and take out time to drop me a comment.
Hope I have answered all your questions. Feel feel to reach out if you have more. Hope you get to try this recipe. I would love to know if you found it fail proof. Enjoy!
Looks delicious how you have it plated with the fruit! And very easy so I think I will try it soon; we have the white frozen where I live. Thanks!
Hi Dunori,
Thank you for the compliment. The white one would work as well. Would love to hear from you when you do give it a try.
Hi! Do you mind sharing the recipe for the dried pap that you used in this recipe?
Well you learn something new every day. I have never heard of this before. Family recipes are always the best.
OH yes they are. Thanks Jacqueline
Thanks for introducing me to pap! This sounds so tasty and I love that it’s fermented first. I must try it.
Thank you Kate. Hope you get the chance to give it a go.
I’ve never tried this pudding but it looks so delicious and comforting! I’ll try it out soon 🙂
I think you should ?. Thanks Wajeeha
Oh my goodness, I never heard of this pudding, but the texture looks and sounds simply divine! So velvety and luscious ♥
It’s YUM ?. Thanks Natalie.
A completely new recipe to me but it sounds great and the texture looks silky smooth!
Thanks Brian