How to make your own pap/ogi/akamu from scratch

Akamu (Igbo), Ogi (Yoruba) or Pap is processed from dry white or yellow corn. After processing from scratch, the raw akamu/pap/ogi is then prepared with hot water before serving as a meal.

Ingredients

1.5kg dry corn

Lots of water

Preparation

1. Wash the dry corn thoroughly and soak in a generous quantity of cold water for 3 to 4 days.

2. Wash the corn and change the water daily.

3. The corn has 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.

4. Drape a washed chiffon cloth over a big bowl and tie it up.

5. Sieve the blend, rinsing, till only the chaff is left.

6. When done, take off the chiffon cloth and set the mixture of water and akamu aside to settle for at least 3 hours.

7. When the water looks clear, decant the clear water and pour the rest of the mixture into the cleaned muslin bag.

8. Tie the 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.

9. Do not refrigerate. Leave overnight so the akamu can acquire the signature sour taste.

Your akamu is ready to be cut into chunks and stored. It is eaten by mixing with little cold water and followed with very hot water, served with moin moin or akara (bean cakes).