Akamu (Nigerian pudding)
It’s a traditional Nigerian dessert made from soaked corn. It’s simple and quick to prepare, making it ideal for breakfast.
Akamu, also known as “pap” or “ogi,” is a type of Nigerian pudding. It is typically eaten for breakfast and is made using akamu flour.
Ingredients and directions
- Prep time10 min
- Cook time5 min
- Total15 min
- DifficultyEasy
- Cooking methodcooked in water
Ingredients
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Directions
- In a large bowl, pour in the akamu dough balls. ≈ 10 min
- Crush the akamu dough pieces with a spoon until you have a smooth paste, with the consistency of condensed milk. ≈ 4 min
- Bring a large pot of water to a boil.
- Thoroughly mix the mixture just before the water starts to boil. Once the water has begun to boil, gently and gradually add it to the akamu mixture. Stop mixing as soon as the mixture starts to thicken, and reduce the flow of water to the minimum necessary until the akamu is completely cooked.
- Whisk the mixture vigorously. Add more water if necessary, if the mixture is too thick. ≈ 4 min
- Mix with concentrated milk and a tablespoon of sugar, to your liking. ≈ 4 min
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