Nigerian pap

Welcome to my Nigerian cooking channel, today I would share with you how to make Nigerian pap at home from scratch.

This is a detailed recipe on how to make Nigerian pap with a twist. The mystery ingredient added gives our Akamu a nice spicy taste and aromatic flavour.

Pap is called different name by different Nigerian tribe. Some call it Akamu, ogi or koko and many more. It can be made from corn (white corn or yellow corn), millet, Guinea corn and sorghum and in this recipe, I will share with you how to make yellow pap

So, as I continue with this recipe, here are some of the many interesting food combinations to enjoy with pap. They are listed below.

• Pap and Akara
• Pap and milk
• Pap and Moi Moi
• Pap and bread
• Pap and ewa agoyin
• Pap and Fried fish
• Pap and palm oil beans and many more

Pap or Akamu as it is popularly called is rich in probiotics because it has undergone several stages of fermentation.

Also, akamu is the traditional food which Nigerian mothers use to wean their babies oof breastmilk. This is because cooked pap has a watery consistency and smooth texture which is easy for babies to eat.

The smooth texture is very easy for babies to swallow.

The good news is, you only need two ingredients for this recipe and the ingredients are listed below.

INGREDIENTS FOR MAKING PAP

• Yellow Corn
• Ginger
• Water

PREPARATION TIME: 4DAYS

PROCEDURE ON HOW TO MAKE NIGERIAN PAP

So now I will explain the full details on how to hake Nigerian pap with yellow corn as well as how to thicken pap for easy storage.

• Pour yellow corn into a big bowl
• Pick out any dirt or stone in the corn
• Transfer the clean corn into a big bowl
• Add a lot of water till it covers the corn
• Rinse well and remove the corn chaff that may float on top of the water
• Dispose water used for rinsing the corn.
• Add fresh clean water
• Ensure you add enough water to cover the cleaned corn
• Cover the bowl well and allow the corn ferment and soften for 3 days
• After 3 days open the bowl filled with the fermented corn – a peculiar smell of fermentation will fill the air but don’t worry, that is normal because the corn has been fermented
• Drain the fermented corn water and rinse the corn at least twice with fresh clean water
• Get your preferred quantity of fresh ginger
• Clean the ginger, peel the gingers’ skin and add to the fermented corn
• Blend the corn and ginger to a paste – ensure the paste is not too smooth so that you will be able to sieve to remove the chaff.
• Put a pap sieve or a cheese cloth into a bowl
• Put some of the corn paste into the sieve
• Use your fingers to lightly spread the corn paste in the sieve
• Add water move your hands in a circular motion so that the water can help separate the pap from the shaft
• Add water consistently until it remains only the shaft in the sieve
• Remove the shaft and repeat the process until all the corn paste have been sieved
• Set the corn chaff aside.
• Cover the bowl where the pap was sieved into for 4-5hours to allow the pap settle
• After 4-5hours you will notice a clear liquid at the top while the corn paste has settled to the bottom
• The clear water is called Omidun or omikan.
• Get a big bowl and decant the clear liquid into it – For the uses of Omidun, read more in White akamu pap article.
• The white paste settled at the bottom is Akamu.

The corn paste settles at the bottom is called pap or akamu or ogi and it can be cooked to be enjoyed in your preferred way.

Typically, the pap is further thickened so that it can be easily stored. To thicken pap, the excess liquid must be removed. Below is how to make thick raw pap

 HOW TO MAKE DRY RAW PAP.

The step outlined below will remove the excess liquid from your pap to make it thicker, drier and easy to preserve.

• Get a cheesecloth
• Put the cheese cloth over bowl
• Make sure the cheese cloth does not have any hole
• Pour the water pap into the cheese cloth
• Tie the cheesecloth
• Put the cheese cloth in your kitchen sink or in a basket which will be put in a big bowl
• Place a nylon over the cheese cloth
• Put a heavy object on the nylon

For the heavy object I use heavy stone but you can use something else as long as it is heavy

• Leave the heavy object in the cheese cloth for 3-4hours or more depending on your preferred thickness.

After this is done your pap will thicker with less liquid content and also easy to preserve.

Simply put your Ogi in your fridge to preserve it. You can also keep it frozen to make it last longer.

Come along to my YouTube channel where you can have access to watch my premium videos for free.

The Online Cook © 2024