CORN RECIPES (OGI/AKAMU/PAP AND CUSTARD)

CORN RECIPES (OGI/AKAMU/PAP AND CUSTARD)

Traditionally processed Ogi/Akamu/Pap, with the distinctive sour taste, is a great partner to Fried Plantain, Pancake, Akara, Fried Yam, Puff Puff etc. Any of these when combined with Akamu, makes a great breakfast meal. Akamu is also a great baby food.

Akamu is simple, yet very difficult to prepare. It is a big challenge for a lot of people.

Most people usually add evaporated milk to their custard or Akamu meals so the main requirement is that the akamu/ogi/pap or custard is thick after preparation so that when the milk is added, a perfect consistency will be achieved.

What you will need to make Akamu/Ogi/Pap or custard

Wet Corn Starch (Akamu, Ogi, Pap or Custard)

• Water (Hot and Cold)
• Evaporated Milk
• Sugar (to taste)

Notes about the ingredients

1.     If you can't buy or make Akamu from scratch, you can use corn starch (corn flour) but the classic sour taste will be missing.

2.     Evaporated milk is the best milk for ogi. Whole milk, semi-skimmed or skimmed milk are not great for akamu. If making Akamu for your baby, use baby milk.

3.     Add sugar to your taste. Do not add sugar for babies.

Preparation

1.     Put some lumps of akamu/ogi/pap or custard into a sizable bowl. Akamu rises during preparation so you should use a bowl big enough to contain the meal in its risen state. If in doubt, use a very big bowl, with time, you will learn which quantity can comfortably fit which bowl size.

2.     Use a tablespoon to crush the lumps of ogi into very small pieces.

3.     Add cold water in small quantities and mix till you have a medium consistency with no lumps.

4.     Put a kettle of water to boil. Make sure the water will be enough. It is better to boil too much water than not have enough water when making akamu or custard.

5.     Just before the water boils, stir the mix very well because some of the custard /ogi may have settled at the bottom of the bowl. If not stirred well, this is the major cause of lumps when you start making it.

6.     Once the water boils, pour it slowly but steadily in a circular motion into the bowl of custard /akamu and stir at the same time. Pouring the hot water slowly and stirring at the same time is very important because this prevents lumps.                                                  

7.     Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the custard/ akamu has completely set.

8.     Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery. Remember that you will still add liquid evaporated milk.

9.     Add evaporated milk and some sugar to taste and stir everything to the way you like it.

Akamu/ Custard goes well with Akara, Fried Plantain, Moi Moi, Pancake, Fried Yam, Beans Porridge, Fried Potatoes, Okpa and Puff Puff.