How To Make Akamu ( Pap Or Ogi )

Akamu is more tricky to make. If you don’t pay close attention, it could become a lumpy mess or watery . For some people it’s a hit or miss. That used to be me until I got the hang of it. I think I can call myself an Akamu expert now. Akamu is very popular in Nigeria. It’s local names are Akamu by the Igbos, Ogi by the Yorubas and generally Pap in Nigeria. For its benefits to nursing mothers. It is believed  to improve breastmilk production. Akamu is usually taken warm. It serves as a stand alone breakfast or compliments with dishes like Akara (bean balls), Moin Moin ( bean cakes) and Bread etc.
Note: when pouring the water into the Akamu, pour it around (in a circular form). Peak Milk (evaporated milk) is the best milk for akamu because it is creamy and its unique taste works well with the sour taste of Akamu or Ogi. Whole milk, semi-skimmed or skimmed milk are not great for akamu.
Ingredients: ½ or Half Cup or 160g Akamu paste (Pap, ogi), 4 Tablespoons room temperature water to mix the raw Akamu and 3 Cups Of Boiling Water. Please Don’t Forget To Subscribe And Like. Thanks