OGI(PAP)
Made from maize, akamu is a nutritious
meal which is a good source of carbohydrate, B vitamins (pantothenic acid – B5,
niacin – B3, riboflavin and thiamine – B1), folic acid, vitamins A
and C, potassium, chromium, selenium, zinc, phosphorous, magnesium and
many others.
Here are 6 health benefits of pap
Reduces risk of blood pressure
Pap is great for people with high blood pressure
because of its high potassium and zero sodium content. This helps to lower
blood pressure.
Good source of energy
It is a good source of carbohydrate. This is meal
highly recommended for athletes.
Replaces lost body fluid
It is a meal that replaces the fluid lost because
of its high water content.
Easy to digest
It helps to pass out unwanted elements in the body
through urine. Notice that whenever you take pap, you tend to urinate a
lot. Its texture makes it very easy to digest and a perfect food
for convalescing individuals. It does not stress the digestive
system.
100% natural
It is a meal that retains many of its nutrients
after processing. This is because it doesn’t have to undergo long manufacturing
processes and there are no additives present in it.
Increase breast milk for nursing
mothers
Pap assists nursing mothers to increase the flow of
their breast milk, which is why it is a highly recommended meal for
nursing mothers. It can be enjoyed alone or eaten with other foods like
bean cake (akara), bean pudding (moi-moi) and beans porridge.
How to make your own pap/ogi/akamu from
scratch
Pap is Nigerian corn
meal made from wet corn starch.
Akamu (Igbo), Ogi (Yoruba) or Pap is processed
from dry white or yellow corn. After processing from scratch, the raw
akamu/pap/ogi is then prepared with hot water before serving as a meal.
Ingredients
1.5kg dry corn
Lots of water
Preparation
1. Wash
the dry corn thoroughly and soak in a generous quantity of cold water for 3 to
4 days.
2. Wash
the corn and change the water daily.
3. The
corn has to be very soft so bite into it to check, if not soak for one more
day. When adequately soft, wash and blend till smooth. Use a lot of water to
blend.
4.
Drape a washed chiffon cloth over a big bowl and tie it up.
5.
Sieve the blend, rinsing, till only the chaff is left.
6. When
done, take off the chiffon cloth and set the mixture of water and akamu aside
to settle for at least 3 hours.
7. When
the water looks clear, decant the clear water and pour the rest of the
mixture into the cleaned muslin bag.
8. Tie
the bag and keep it in such a way as to let the water drain from the ogi.
When it seems 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. You can add some weights to drain the last traces of
water.
9. Do
not refrigerate. Leave overnight so the akamu can acquire the signature sour
taste.
Your akamu is ready to be cut into chunks and stored. It is
eaten by mixing with little cold water and followed with very hot water, served
with moin
moin or akara (bean cakes).
How to prepare the perfect pap/akamu/ogi
without errors
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. Heres 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)
Milk
Sugar
(to taste)
Directions
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.
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Pharex Global Ventures Foods.
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