Akamu (Nigerian Pudding)
Akamu, also known as pap or ogi, is a variety of Nigerian pudding usually make from soaked corn. It is often eaten for breakfast.
- Prep
- 10 min
- Cook
- 1 hr 29 min
- Total
- 1 hr 39 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Big bowl
Equipment
Stovetop
Equipment
Pot
Equipment
Water
Equipment
Spoon
Procedure
Fill a large basin halfway with the akamu lumps. Because akamu rises during preparation, use a bowl large enough to hold the meal in its elevated position. If in doubt, use a large bowl and allow plenty of time.
Procedure
Crush the ogi lumps with a spoon into very little pieces. Mix in small amounts of cold water until the mixture is smooth and has the consistency of evaporated milk.
Procedure
Bring a large pot of water to a boil.
Procedure
Stir the mixture thoroughly just before the water boils, as some akamu may have accumulated at the bottom of the basin. Once the water has reached a boil, carefully but steadily stir it into the akamu mixture. Stop stirring as soon as the mixture starts to set, and reduce the flow of water you're pouring to the bare minimum until the akamu has entirely set.
Procedure
Thoroughly whisk the mixture. Add additional water as desired if the mixture is too thick.
Procedure
Stir in evaporated milk and a pinch of sugar to taste.
Photo: FOODIEAFRICAN · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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