This is a quick “Recipe” on making ogi/ akamu from cornmeal or Corn flour. The tip is very handy for those who live abroad. This is the easiest pap you will ever make as nature does all the work for you.
We also have a traditional ogi recipe, this shows how ogi is made in Nigeria.
- White Cornmeal * or Corn flour – Desired amount
Other: Container with a tight fitting lid
- Combine the corn flour or corn meal with enough water to completely cover. Mix thoroughly
- Cover tightly and leave in a warm space to ferment for 14-21 days (the longer the fermentation, the more tart the pap becomes)
- You will notice that the solid portion of the mix will remain at the bottom while the water floats at the top. Change the water every 3 – 5 days while the mixture ferment
Your pap is ready to use in making ogi/ akamun or Eko / agidi after the fermentation period. Remove all excess water and store in the fridge.
*If using cornmeal, puree/blend the resulting sediment in a blender to combat the potential grainy texture.
How to process raw ogi into pap
- ½ cup solid ogi
- ¼ cup cold water
- 2-3 cups boiling water (depending on your desired level of thickness)
- In a large bowl, combine the solid ogi and 1/4 cup cold water. Mix thoroughly until you have a thick paste
- Add the boiling water into the pap paste a little at a time while simultaneously mixing the pap. The resulting mixture will thicken. Stop adding water as soon as desired texture is achieve
- Combine all the ingredients in a pot and place on low-medium heat, stir continuously until the pap thickens to desired state./li>
Serve ogi with fresh honey and fruits.
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