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Home » African dishes

Ogi-Akamu

Dated: June 21, 2023 . Modified: Jun 21, 2023 by Kate Hahnel

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Nigerian Akamu

Experience the delightful flavors of akamu, a staple in most Nigerian homes. This nutritious and flavorful fermented porridge is perfect for breakfast, or even as a wholesome snack!

Craving more delicious African recipes? Then try our chapati, vegan egusi soup, and South African pancakes, next!

An overhead picture showing two bowls of akamu as well as some milk.

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This is one of those recipes that I always come back to! Mostly because of how delicious, nutritious, and easy to prepare it is! If you have had akamu before, then you probably know what I am talking about!

what is akamu (ogi)

Akamu is a popular Nigerian cornmeal porridge that has a similar appearance to British custard. It is made from fermented maize (corn), sorghum, or millet grains and goes by many names, such as pap, akamu (for the Igbos), koko (Hausa), or ogi (for the Yorubas). The process of making akamu involves soaking the maize or sorghum grains and allowing them to ferment for a couple of days. These are then ground and sieved into a fine paste. The resulting mixture is cooked to a desired porridge-like consistency and enjoyed as breakfast or a light meal.

Nowadays, many people in Nigeria opt to purchase the pre-made starch to simplify and speed up the preparation. This starch is then used to make the ogi (akamu) at home. Outside of Nigeria, you can get it in most online shops.

benefits of akamu

Just like me, you're probably aware of the many benefits that akamu has. Along with African corn-based dishes such as ugali and sadza, it's one of those dishes ingrained in your upbringing, with your mother and aunties emphasizing its goodness for your growth and overall health.

And yes, they were right, it is good for you, especially the akamu made using biofortified cereal! Akamu offers a range of benefits worth exploring:-

  1. Nutritional value: it is a good source of nutrients such as carbohydrates, dietary fiber, and protein. It also contains vitamins and minerals like niacin, thiamine, and iron.
  2. Energy: Pap is an excellent source of carbohydrate, one of nutrients that the body strongly relies on for adequate energy.
  3. Digestive health: The fermentation process involved in making akamu can increase its probiotic content. Probiotics are beneficial bacteria that support gut health and aid in digestion.
  4. Improved nutrient absorption: Fermentation breaks down complex compounds in akamu, making nutrients more easily absorbable by the body. This can enhance the bioavailability of certain vitamins and minerals.
  5. Easy to digest: It is a soft and easily digestible food, making it suitable for individuals with sensitive stomachs or digestive issues.
  6. Weaning: due to its light consistency, it is perfect as a weaning food. With this said, it is important to ensure the akamu has been prepared under hygenic standards to prevent it developing harmful pathogens that could cause illness in babies.
  7. Phytochemicals: maize has been shown to have antioxidant properties demonstrating significant beneficial contribution in reducing the risk of many diseases.

Related recipes: For more tasty African dishes, don't forget to check out our samaki wa kupaka (fish in coconut sauce) and omena recipes! Interested in useful reads? Then refer to our guides on the health benefits of omena as well as the health benefits of saluyot (ewedu)

ingredients

This is a summary of the ingredients you will need to make ogi (pap), as well as possible options for substitution. See the full measurements in the recipe card provided below.

Ingredients needed to make akamu (ogi)
  • raw akamu paste - feel free to use white or yellow maize, millet, or even sorghum! The colour of your pap will then vary, depending on the cereal you choose to use. You can use ready-made ogi from the market, or simply make your own akamu from scratch as shown in this video.
  • water - here, you will need some room-temparature water to mix the raw pap, as well as some hot boiling water for cooking it.
  • sugar (optional) - to sweeten the porridge. You can also top your akamu with evaporated or condensed milk when serving, but this is also optional.
An overhead picture showing two bowls of akamu as well as some milk.

how to make akamu

This is a summary of how to make akamu. You will find the detailed recipe with the time and temperature in the recipe card below.

A collage showing how to make Nigerian akamu.
  • Mix raw pap with cold water to achieve a smooth consistency.
  • Gradually add hot water while stirring until you obtain a smooth ribbon-like consistency.
  • Pour the akamu in a bowl, optionally adding sugar and (or) condensed or evaporated milk.
  • Serve it with accompaniments like akara, moi moi, or plantains.

useful tips

  • Use more water if you desire your ogi to have a lighter consistency.
  • Infuse your akamu with warm and aromatic flavors by adding a quarter of a teaspoon of ginger, nutmeg, or cinnamon.
  • Add mashed fruits like bananas, mangoes, or berries or simply add ¼ cup of zobo for exrtra vitamins, as well as a refreshing and fruity twist.
  • If you prefer, drizzle a little milk or condensed milk on top of your pap, before serving!
  • Serve akamu with some sugar and condensed or evaporated milk, akara, moi moi, fried plantain, and so much more!
Two bowls of akamu (ogi)

refrigeration and freezing

  • I do not recommend keeping the cooked akamu in the fridge, as this tends to alter the taste. I instead recommend storing the raw ogi cornstarch in the fridge or freezer as follows:-
  • In the fridge - wrap your uncooked ogi in clingfilm (nylon wrap), submerge it completely in water, and keep it in the fridge for 3-5 days.
  • In the freezer - similarly, wrap the cornstarch akamu in plastic wrap, and keep it in the freezer for up to 6 months.

more African recipes

Don't just stop here, explore more of our African recipes!

  • Try our dawa cocktail! It is so refreshing and delicious, it is no wonder that it's one of Kenya's most favorite cocktails!
  • Spice up your dishes with this Moroccan Chermoula spice.
  • Enjoy some mandazi for your next breakfast or brunch!
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Great news, you have made it this far which means you probably made or are making this Nigerian akamu (ogi) recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

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📖 Recipe

Akamu (Ogi)

Ogi - Akamu

Kate Hahnel
Learn how to make creamy, smooth, and delicious Nigerian Akamu, also known as ogi or pap! Enjoy it for breakfast with akara, moi moi, or your favourite dishes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 3 minutes mins
Total Time 8 minutes mins
Course Breakfast, brunch
Cuisine African, Nigerian
Servings 3
Calories 86 kcal
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Ingredients
  

  • ½ cup raw akamu (ogi/pap) paste
  • ¼ cup room temperature water (for mixing the raw pap)
  • 3-4 cups boiling water (see notes)
  • 1 teaspoon sugar (or more, to taste - optional)
  • a splash of condensed or evaporated milk (optional)

Instructions
 

  • Place the raw pap inside a bowl or pot. Add the cold water, a little at a time, and combine until it has no lumps and obtains a smooth consistency.
    A photo showing how to make akamu.
  • Add hot water in circular motions, a little at a time, and continue to stir until you obtain a smooth, ribbon-like consistency. Use more or less water, depending on the consistency you would like your ogi to have.
    Mixing pap with hot water in making akamu.
  • Transfer to a bowl, top with some sugar (optional) and evaporated milk (optional), and serve with akara, moi moi, plantain, or your favourite dishes.

Notes

  • Use more water if you desire your ogi to have a lighter consistency.
  • If you prefer, you can drizzle a little milk or condensed milk on top of your pap, before serving!
 
The number of total servings shown is calculated using tools that we use. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

Calories: 86kcalCarbohydrates: 21gProtein: 0.1gFat: 0.01gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 15mgPotassium: 1mgFiber: 0.2gSugar: 1gCalcium: 8mgIron: 0.1mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.

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