As I sit here, one quick question came to mind. Why imagine making your own pap, when you can achieve it. So, my week was the best ever, I had the most amazing evaluation process at work and at the end of the session, I learned something new, actually, two things, the first being that I am a baby girl for life, the second, is what I am about to do(Take over the world). Lol, on Friday, I promised my listeners on radio (www.city1051fm.com) that I was going to teach them how to make Ogi/Pap after asking them what meal best goes with it, between Akara. Moi Moi, Beans and Bread (If only they knew my own choice is bread), well, Its Saturday and you girl must deliver.
I took time out to go make my hair first before blogging (Actually, I make my hair in the comfort of my home, lol), so I asked Taiwo to share with me how her mum makes Ogi/Pap from scratch as she had told me once her mum is an Ogi/Pap expert, My hair dresser ( oh by the way, Taiwo, in the Yoruba language in Nigeria means Twin) says, her mum gets 2 paints of corn, pours cold water, or hot water, filled in the bucket to soak the corn for some days, but the washing process is the main thing, cos if there is sand in it, you will not enjoy it. There is a particular cloth used for soaking it after grinding it, you need a big basin as well, etc. Listen, by the time she was done explaining the process, I had logged off from the conversation, but no long talk, I had to visit 9ja foodie to get more details about it, so here goes.
How to make Ogi (Pap, eko, akamu) from Scratch
Akara and Ogi
Nigerian Ogi Recipe
I had a strong craving for real pap some days back, the real stuff not the powdered stuff. I called my mum up and she explained how to make Ogi (Pap) from scratch, I didn’t get to consume the ogi until 6 days later but it was well worth it. The good thing about ogi is that it will last up to 8 weeks refrigerated.
Ingredients:
3 cups Corn ( I used white corn)
Direction:
Soak the Corn in a large bowl for up to 2 days, changing the water every 12 hours.
Thoroughly wash the corn with some cold water. In a blender, blend the corn until extremely smooth.
Using a sieve or cheese cloth, run the pureed corn through with lots of water. (this process separates the chaff). Discard the resulting chaff.
Leave the sieved corn to rest for 1 hour, the solid part ( the ogi/pap) will settle at the bottom . Pour out some of the excess water (you still want to leave a reasonable amount of water covering on the pap) and leave the ogi to rest for 2 more days ( for tartness). Changing the water every 12 hours.
Ogi is traditionally served with Moi Moi or Akara
Remember, if you try this recipe from my blog, kindly tag me on it on socials @vien007
Later's guys and many thanks to 9Jafoodie
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