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Virgin Coconut Oil

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Home >> How to ... >> Make Akamu/Pap/Ogi at Home

How to Make Akamu, Ogi or Pap at home


akamu, pap or ogi

Akamu (Igbo), Ogi (Yoruba) or Pap is Nigerian corn meal made from wet corn starch. It has a distinctive sour taste that makes people crave it. It is processed from dry white or yellow corn. After processing it we get the raw akamu/pap/ogi which is then prepared with hot water before serving as a meal. On this page, I will explain how to process the raw wet corn starch from dry corn. If you are looking for how to prepare the corn meal visit the How to Prepare Akamu/Ogi/Pap page.

How to Make Akamu/Ogi from Scratch [Video]

You will need:

  • 1.5kg dry corn
  • Lots of water

Tools

  • Chiffon cloth: for separating the wet corn starch (akamu/ogi/pap) from the chaff.
  • Blender: I used Palson with 600W.
  • Muslin bag: Any tightly woven cotton, calico or canvass material whose weaves do not shift is great for this. You can make yours at home if you have a sewing machine and know how to sew. In Nigeria, salt used to come in muslin bags, if you still have such bags, it is perfect for this. You need to wash it well before use as salt is akamu's worst enemy.
  • Big and small bowls.


Notes on the ingredients

  • I got about 1.2kg akamu from the 1.5kg dry corn.
  • The corn must be dry. Fresh corn cannot form the right kind of starch for making akamu/ogi/pap.
  • We use yellow dry corn for making yellow akamu and white (off-white) corn for making white akamu.
  • You will need lots of water for soaking, washing and seiving the corn.

Important!

Never let salt come in contact with the corn, water and utensils you will use to process the akamu because when that happens, the akamu will not thicken when you prepare it with hot water.

Directions

  1. Wash the dry corn thoroughly and soak in a generous quantity of cold water for 3 to 4 days. Do not refrigerate it because it is important that some kind of fermentation takes place.
  2. Wash the corn and change the water daily.
  3. On the 3rd or 4th day, wash and blend till smooth. I say 3rd or 4th because some corns become soft enough to be blended by the 3rd day. Bite into it to check, if not soak for one more day. Add a generous quantity of water to help your blender. In Nigeria, heavy duty grinders are used for this purpose.
  4. Drape the chiffon cloth over a big bowl and tie it up. The bowl should be big enough to accommodate the ogi and the water you'll use to rinse it and then some.
  5. Sieve the blend rinsing as necessary till you are left with only the chaff. It is advisable to rinse small quantities of the corn blend at a time so that you will not be overwhelmed.
  6. When you've rinsed all the corn blend, blend the chaff and rinse again if you think you can get more akamu from it. This may be the case if you used a kitchen blender. This won't be necessary if you used the heavy duty grinders in Nigerian markets.
  7. When done, take off the chiffon cloth and set the mixture of water and akamu aside to settle for at least 3 hours.
  8. After about 3 hours or when you notice that the water is clear, decant the clear water and pour the rest of the mixture into the muslin bag.
  9. Tie the bag and keep it in such a way as to let the water drain from the ogi.
  10. When you notice that the water has drained off, tie the bag tighter and leave to continue draining the water. Repeat the process as the water drains till no more water drains off.
  11. Tie the bag for the last time and place some weights on it to squeeze out the last trace of water.
  12. Leave it like this overnight so that the akamu will have the classic sour taste. Again, do not refrigerate it.
  13. The next day, bring out the akamu from the bag, cut it up into single-use chunks, place in containers (bowls or plastic bags) and put in your freezer till you are ready to use it.

I prefer the yellow akamu/ogi/pap because it tastes a little bit better. Some people may not notice the slight difference in taste.

To prepare the akamu for breakfast visit the How to Prepare Akamu/Ogi/Pap page.

Akamu goes well with Fried Plantain, Akara, Nigerian Moi Moi, Nigerian Pancake, Fried Yam, Fried Potatoes, Beans Porridge, Nigerian Okpa, even Nigerian Puff Puff etc.




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Beans Recipes

Dan Wake

Baked Nigerian Moi Moi

Beans Porridge

Nigerian Moi Moi

Rice and Beans

Peeled Beans Porridge

Ewa Agoyin

Akara (Bean Cake/Balls)

Gbegiri Soup

Jacket Moi Moi

White Moi Moi (Ekuru)

Nigerian Okpa (Okpa 9th Mile)

Cook Nigerian Moi Moi with Beans Flour

Nigerian Fried Beans

Nigerian Breadfruit Porridge (Ukwa)

How to cook Moi Moi with Leaves

How to make Aluminium Foil Bags

How to cook Moi Moi with Bowls

How to Remove Beans Coat


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Soya Milk

Kunun Gyada

Egg Whites Omelette

Perfect Hard Boiled Eggs

Groundnut Milk (Peanut Milk)

Perfect Hard Boiled Eggs

Tomato Omelette

Agidi / Eko

Akara Recipe

Nigerian Club Sandwich

Nigerian Pancake

Custard / Ogi / Akamu

Fried Plantain

Fried Yam

Nigerian Okpa

Plantain Mosa (Plan-cakes)

Plantain Pies

Plantain Mosa (Plantain Puffs)

Nigerian Agidi Jollof

Plantain Moi Moi (Ukpo Ogede)

Nigerian Akamu (Ogi or Pap)

Make Akamu/Ogi/Pap from Scratch

Nigerian Egg Stew

Breakfast Bread Rolls


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Nigerian Cake


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Chicken Pie

Onion Baked Chicken

Peppered Chicken

Chicken Suya Salad

Nigerian Chicken Suya

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Roasted Whole Chicken

Grilled Chicken


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Nigerian Ekpang Nkwukwo

Bitterleaf Soup

Ora (Oha) Soup


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Kankaran Tsamiya (Frozen Tamarind Juice)

Vanilla Ice Cream

Nigerian Shuku Shuku

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How to Make Nigerian Cake

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Vanilla Ice Cream without an ice cream maker


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Kunun Gyada

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Nigerian Chapman Drink

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Potato and Fish Pepper Soup

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Rolled Fufu

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Semolina Fufu

Tuwo Shinkafa

Garri (Eba)

How to Cook Cassava Fufu (Akpu)

How to Extract Cassava Fufu from Cassava Tubers

How to Make Agidi / Eko


Ingredients

Virgin Coconut Oil

Refined Coconut Oil

Abacha

Starch

Coconut Milk

Suya Spice (Suya Pepper)

Homemade Stock Cubes

Crayfish

Mint Leaf

Tamarind (Tsamiya)


Kids Recipes

Okra Soup for Kids

Vegetable Puree

Noodles

Peeled Beans Porridge

Fruit Lollipops

Nigerian Akamu (Ogi or Pap)

How to make Akamu/Ogi/Pap from Scratch

Kids Oatcakes

Meaty Sweet Potato


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Gizdodo: Farmer's Plantain Pottage

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Potato Pepper Soup


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Nigerian Cowfoot Porridge

Goat Meat Pepper Soup

Abacha & Ugba (African Salad)

Nigerian Peppered Gizzard


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Nigerian Agidi Jollof

How to make Suya Spice (Suya Pepper)

Asun: Spicy Barbecued Goat Meat

Bobozee (Abacha Mmiri)

Plantain Moi Moi (Ukpo Ogede)

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Vanilla Ice Cream without an ice cream maker

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Gooey Cheese Pizza

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Peppered Snail


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Abak Atama Soup

Ofe Ugba

Miyan Kuka

Light Ogbono Soup Recipe

Ofe Achara (with Akpuruakpu Egusi)

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Assorted Meat Pepper Soup

Edikang Ikong Soup (Vegetable Soup)

Nigerian Okra Soup

Efo Riro

Catfish Pepper Soup (Point & Kill)

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Banga Soup (Ofe Akwu)

Bitterleaf Soup

Afang Soup (Okazi Soup)

Nsala or White Soup

Ora (Oha) Soup

Ogbono Soup with Okra

Gbegiri Soup

Egusi Soup (Fried Method)

Using Flour as Thickener in Nigerian Soups

Goat Meat Pepper Soup

Groundnut Soup (Peanut Soup)


Special Recipes

Cauliflower Stir-fry

Nigerian Stir-fry

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Bird's Nest Salad

Potato Pepper Soup

Mixed Vegetables Curry Sauce

Baked Yam and Cheese

Roasted Whole Chicken stuffed with Rice

Plantain Pie

Nigerian Cowfoot Porridge

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Ofe Akwu (Banga Stew)

Curry Gravy

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Meatball Stew

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World Recipes

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