Making akamu can go really badly or perfectly. Let's point out all the things you are doing wrong and help with what you should do right.
Akamu by the Igbos, Ogi by the Yorubas and the generic pap by most Nigeria, it is one of the trickiest meals to make. Here’s how to prepare the perfect pap/akamu/ogi without errors.
The process of making pap could be a hit or miss if one isn’t used to the process. If not paid close attention, it could become a watery or lumpy mess.
All you’ll need to make pap is:
Wet Corn Starch (Akamu, Ogi or Pap)
Water (Hot and Cold)
Sugar (to taste)
1. Put some lumps of akamu/ogi/pap into a sizeable bowl. Don’t put too much.
2. Use a tablespoon to crush the lumps of ogi into very small pieces.
3. Add cold water in small quantities and mix till you have a medium consistency of thickness with no lumps.
4. Put a kettle of water to boil.
5. Just before the water boils, stir the mix very well because some of the ogi 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.
6. Once the water boils, pour it 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.
7. Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the akamu has completely set.
8. 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. Remember that you will still add liquid evaporated milk.
9. Add peak evaporated milk and some sugar to taste and stir everything to the way you like it.