Ogi - Akamu - We Eat At Last

Ogi - Akamu

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!

Course Breakfast, brunch

Cuisine African, Nigerian

Diet Gluten Free

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 86kcal

Author Kate Hahnel

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.
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.
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