9 Steps on How to Prepare/ Make Pap (Akamu, Ogi, Kunu) in Nigeria
We will be showing you how you can prepare akamu in a simple step. I promise you its gonna be easy. To the Igbo it is called Akamu, Ogi to the Yoruba and Pap to our English speaking friends its a meal every family in Nigeria doesn’t joke with. It is processed from dry yellow or white corn. After processing from scratch, the raw akamu/pap/ogi is then prepared with hot water before serving as a meal.
- 1.5kg dry corn(Please note that you can expand on the size when you are perfect for now we advise you use 1.5kg or even less for practice)
- Blender or a grinding machine
- Chiffon Cloth
- Muslin bag
1. Wash the dry corn thoroughly and soak in a generous quantity of cold water in a bowl for at least 3 to 4 days.please you need to Wash and change the corn water every day for the period of days.
Check if the corn is very soft. The corn needs to be very soft so bite into it to check, if not soak for one more day.
When adequately soft, wash and blend till smooth. Use a lot of water to blend.
Drape a washed chiffon cloth over a big bowl and tie it up.
Sieve the blend carefully, rinsing, till only the chaff is left.
When done, take off the chiffon cloth and set the mixture of water and akamu aside for it to settle for at least 3 hours.
When it has fully settled pour the rest of the mixture into the cleaned muslin bag.
Tie the muslin bag and keep it in such a way as to let the water drain from the ogi. When it seems the water has drained off, tie the bag tighter and leave to continue draining the water. Repeat the process as the water drains till no more water drains off. You can add some weights to drain the last traces of water.
Do not refrigerate. Leave overnight so the akamu can sour taste a bit.
Now you are set for a meal.
Feel free to call me to join you.