Nigerian Ogi Recipe
I had a strong craving for real pap some days back, the real stuff not the powdered stuff. I called my mum up and she explained how to make Ogi (Pap) from scratch, I didn’t get to consume the ogi until 6 days later but it was well worth it. The good thing about ogi is that it will last up to 8 weeks refrigerated.
3 cups Corn ( I used white corn)
Leave the sieved corn to rest for 1 hour, the solid part ( the ogi/pap) will settle at the bottom . Pour out some of the excess water (you still want to leave a reasonable amount of water covering on the pap) and leave the ogi to rest for 2 more days ( for tartness). Changing the water every 12 hours.