Origin of Akamu; Akamu was made from Maize been soaked for many days and later seived , then the residue will be thrown away. Basically it's good for breakfast.
Traditionally processed Ogi, Akamu or Pap with the distinctive sour taste is a great partner to Nigerian Pancake, Akara. Any of these when combined with Akamu, makes a great breakfast meal. Akamu is also a great baby food.
Akamu is simple yet very difficult to prepare. It is a big challenge for a lot of people.
In Nigeria, we usually add evaporated milk to Akamu meals so the main requirement is that the akamu/ogi/pap is thick after preparation so that when the milk is added, a perfect consistency will be achieved.
On this page,
I will discuss how to prepare the meal for breakfast.
If you are looking for how to process Akamu/Ogi/Pap
What you will need to make Akamu/Ogi/Pap
Notes on the ingredients
1. If you can't buy or make Akamu from scratch, you can use corn starch (corn flour) but the classic sour taste will be missing.
2. Peak Milk (evaporated) is the best milk for akamu because it is creamy and its unique taste works well with the sour taste of akamu/ogi. Whole milk, semi-skimmed or skimmed milk are not great for akamu. If making Akamu for your baby, use baby milk.
3. Add sugar to your taste. I have never used other sweeteners in Akamu. For babies, do not add sugar.
Preparation
1. Put some lumps of akamu/ogi/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. If in doubt, use a very big bowl, with time, you will learn which quantity can comfortably fit is which bowl size.
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 with no lumps.
4. 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.
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.Akamu goes well with Akara, Nigerian Moi Moi.
Traditionally processed Ogi, Akamu or Pap with the distinctive sour taste is a great partner to Nigerian Pancake, Akara. Any of these when combined with Akamu, makes a great breakfast meal. Akamu is also a great baby food.
Akamu is simple yet very difficult to prepare. It is a big challenge for a lot of people.
In Nigeria, we usually add evaporated milk to Akamu meals so the main requirement is that the akamu/ogi/pap is thick after preparation so that when the milk is added, a perfect consistency will be achieved.
On this page,
I will discuss how to prepare the meal for breakfast.
If you are looking for how to process Akamu/Ogi/Pap
What you will need to make Akamu/Ogi/Pap
- Wet Corn Starch (Akamu, Ogi or Pap)
- Water (Hot and Cold)
- Evaporated Milk (Peak Milk )
- Sugar (to taste)
Notes on the ingredients
1. If you can't buy or make Akamu from scratch, you can use corn starch (corn flour) but the classic sour taste will be missing.
2. Peak Milk (evaporated) is the best milk for akamu because it is creamy and its unique taste works well with the sour taste of akamu/ogi. Whole milk, semi-skimmed or skimmed milk are not great for akamu. If making Akamu for your baby, use baby milk.
3. Add sugar to your taste. I have never used other sweeteners in Akamu. For babies, do not add sugar.
Preparation
1. Put some lumps of akamu/ogi/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. If in doubt, use a very big bowl, with time, you will learn which quantity can comfortably fit is which bowl size.
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 with no lumps.
4. 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.
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.Akamu goes well with Akara, Nigerian Moi Moi.
Thanks
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