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Traditional fermented corn pap in a white ceramic bowl, ready to eat.
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Nigerian porridge Pap (Ogi / Akamu)

Pap (Ogi/Akamu) is a popular breakfast food in Nigeria and is loved for its light texture and comforting taste. I see it as one of the simplest and most important Nigerian staples.
Course Breakfast
Cuisine African, Nigerian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories

Ingredients

  • ½ cup ogi pap paste
  • ¼ cup room temperature water to mix the raw pap
  • 2 to 2-½ cups boiling water

Instructions

Stovetop (Pot) Method

  • Put the pap paste into a medium bowl. Add room temperature water. Use a spoon to break the ogi paste until you have a smooth, medium-thick liquid (like heavy cream).
  • Bring the 2 cups of water to a rolling boil on the stove top over medium heat.
  • Stir the cold pap mixture one last time (it settles quickly). Turn the heat down and start pouring the pap mixture into the hot water while slowly but steadily stirring with a whisk or wooden spoon in a circular motion. Do not stop stirring, or the pap will form lumps
  • As you pour, the mixture will suddenly change from opaque to a translucent, and become thicker. As soon as it "sets" (thickens), leave it to simmer for another minute or two.
  • If it is too thick, whisk in a little bit of hot water until you reach your desired consistency. Remove from heat.

Pour (Bowl) Method

  • Put the pap paste into a medium bowl. Add room temperature water. Use a spoon to break all lumps until you have a smooth, medium-thick liquid.
  • Bring the 2 cups of water to a rolling boil
  • Stir the cold pap mixture one last time. Start pouring the boiling water slowly but steadily in a circular motion into the bowl.
  • As you pour, the mixture will suddenly change from opaque to a translucent, thicker state. As soon as it "sets" (thickens), stop pouring immediately.
  • If it is too thick, whisk in a little bit of hot water until you reach your desired consistency.

Notes

  1. Always stir the cold mixture right before applying heat, as the starch settles at the bottom almost immediately.
  2. If using the pour method, the water must be at a "rolling boil." Water that has sat in a kettle for even 30 seconds after clicking off may not be hot enough to gelatinize the starch.
  3. Your cold mixture should be like heavy cream. If it’s too watery before you add the hot water, the final pap will be runny. If it’s too thick, it may form lumps before you finish pouring.