Homemade Akamu (Pap, Ogi, Corn Porridge)

Homemade Akamu (Pap, Ogi, Corn Porridge) - thick, creamy, and silky smooth breakfast porridge made from fresh corn. A healthier alternative to your usual oatmeal. Best served as it is or with any doughy sides.

Course Breakfast

Cuisine African

Prep Time 1

Cook Time 5

Soaking Time 3

Total Time 3 1 5

Servings cups

Calories 387kcal

Author Imma

Equipment

Heavy duty blender
Cheesecloth or muslin bag
Saucepan

Ingredients

10 corn on the cob
water for soaking
water for simmering
sugar or milk to taste

Instructions

Place dry peeled corn in a bowl, cracked corn is preferable - will take a shorter time to become tender.
Soak corn in lots of water, for about 4-5 days until tender (depending on the corn used ). This corn only took 3 days before it was ready to go.
Blend corn in a heavy-duty blender into a fine smooth consistency.
Sieve corn to remove any corn chaff; usually peeled corn has very little.
Let it sit outside for about 3 days. This is to help the corn achieve the distinctive sour taste associated with pap. (It is ok to have bubbles on top).
Be sure to drain the water daily – the smell is not too pleasant.
After draining the water, you will have a very thick akamu mixture. At this point, the pap is ready to be cooked.
However, you may further drain the akamu using a cheesecloth or muslin bag. Tie in a tight bundle and let it sit until all the water runs out. It will come together and firm up. Cut it up.
Wrap in plastic and store in the fridge.
When ready to use, place akamu in water and simmer for about 3-5 minutes or until it thickens up.
Adjust for thickness with water. Add sugar and or milk. Serve warm.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition