Pap or Akamu with the distinctive sour taste is a great breakfast meal when combined with akara or pancake and lunch when served with moi moi.
• Wet Corn Starch (Akamu, Ogi or Pap)
• Water (Hot and Cold)
• Evaporated Milk (Peak Milk) (optional)
• Sugar (to taste)
If you can't buy or make Akamu from scratch, you can substitute wet corn starch for the dry one (corn flour) but the classic sour taste will be missing.
Directions For Making Akamu (Pap)
• Put some lumps of pap into a sizeable bowl. Akamu rises during preparation so you should use a bowl big enough to contain the meal in its risen state.
• Use a tablespoon or your hand to crush the lumps of akamu into very small pieces. Add some cold water in small quantities and mix till smooth.
• Put a kettle of water to boil. Make sure the water will be enough. It is better to boil too much water than not have enough water when making akamu.
• When the water starts boiling, stir the akamu mix very well because some of the pap may have settled at the bottom of the bowl.
• If not stirred well, this is the major cause of lumps when you start making it.
• Now, pour the boiling water slowly but steadily in a circular motion into the bowl of akamu and stir at the same time.
• Pouring the hot water slowly and stirring at the same is very important because this prevents lumps.
• Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the akamu has completely set.
• Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery.
• Next, add the peak evaporated milk and some sugar to taste and stir everything together.
• Akamu can be served with fried plantain, akara, moi moi, pancake, fried yam, fried potatoes, Nigerian okpa, beans porridge and even puff puff.