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How to make Pap (eko,akamu,ogi) from scratch

Dobby

Pap is one of the common meals found in the Nigerian diet. This starchy food is made from corn and is 99.5% purely carbohydrate. I usually buy mine from the market but as they say, nothing tastes as good as homemade food. Making pap from scratch I’d say isn’t a walk in the park because it takes almost a week to prepare but the end result is quite gratifying. Once made, it could be stored unprepared for weeks in the refrigerator without getting spoilt. 

Ingredients:::
*4 cups of corn (White/yellow corn) 
*Water 

Procedure::: 

-Soak the corn in water for about 2days making sure you change the water every 12hours (This allows the grains to ferment)

-Wash the corn thoroughly and blend the corn till it becomes a smooth paste (To give it a different taste you can blend in some ginger)

-Using a sieve , filter the corn through with water into a separate bowl. This separates the husk and other sediments from the liquid.

-Let the slurry (liquid mixture) settle for about 2hours. This process separates the water from the sieved corn.

-Pour out the excess water and leave the pap to sit for two more days (This improves its appearance) making sure you change the water every 12hours

-Finally, the pap it ready. You can now store it in the refrigerator till you are ready to prepare it

To prepare pap:::
-Dissolve the semi-solid pap in cold water and mix till it becomes a slurry 

-Pour in boiling water in a circular fashion while stirring vigorously till it thickens

-Add some milk and sugar 
-Serve 
-Pap is usually served with either Moi moi, Bread or Akara. 

Learn to make Agidi/ Eko >>Here<<. I’m So sure you’d also love my special >>Agidi jellof recipe 

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