Thank you so much for this. I was a labor and delivery nurse. One day a woman came with her mother from Africa, Ghana I think. She had been giving a corn drink to her daughter to increase her milk supply. I had never heard of this and was so impressed with how well it worked. That mama had more milk than anyone I ever saw in 30 years.
Great job dear, I love akamu. Soaking is actually 4 days, so that fermentation can take place, that is how you get distinctive smell and sour test that akamu have. Other than that, you did a great job.👍
This is so true. I did this using this same Hominy corn soaking it for two days but it didn’t have that distinctive sour taste that Akamu has, it was more like custard. I’m doing a new batch this week and I’m soaking the corn for 4 days. Hopefully it would come out better this time😀
Great job sis. i always love people who try to make things by themselves. At least you will be sure of what you are eating. I always make my pap with different corn species i.e the white, yellow, millet, red and white guineas corn. and spice it up with cloves and ginger. The water (omidun), i kept in my fridge for drinking and sometimes use it to boil herbs.
How do I get the two different types of bags you used, the one for sieving the grinded corn and the one for pouring it in. How do I get these bags please?
You're a darling thanks for this. Someone refused to bring for me from Nigeria. I love drinking ogi. I'll be able to do this myself, never knew it's this easy to make.
Well done sis, you did a very good job. The akamu is looking so lovely and yummlicious even without cooking it yet. Those blenders are sure powerful! Nice sharing. Let the countdown begin!!! 💃💃💃
Chai see my girl is almost at 1k ..💃🏾💃🏾💃🏾💃🏾💃🏾 .. To do akamu in abroad is not easy at all ok .. the most stressful part for me is when I am sieving it .. .. good job as always ❤️❤️
Well done Sis, this is really helpful. Just what I need at the moment. I am a nursing mother and have been trying out different ways to boost my milk production. With this I can now make it at home.
My sister, you are doing well. I usually buy corn flour, the already blended cornflour, and soak it directly to make my akamu. I am a very lazy cook, plus I don't have enough time for this process. I really applaud you. Growing up we used ginger and guinea corn and millet, but I personally prefer the corn taste. 👊👏👏
Good job dear. Observation: instead of sterilizing anything you’re using for pap with salt, it’s better u sterilize with hot water, reason being that salt shouldn’t come anywhere near ur pap. This is the reason why ur pap doesn’t thicken when u make it sometimes, because whoever made d pap from scratch must have come in contact with salt or u that is preparing d pap to drink have made salt contact with the pap. Thanks.
Making pap actually seems to be easy,desgrasful if not careful while making it, but am happy today after watching this video I have been able to gather a lot of ex perience in making pap
I prefer the white pap. This is time consuming but worth it especially for those outside Nigeria. The blender has to be a strong one to avoid story that touches the heart😀great content as usual✌
Well done,you have done a great 👍 job.I thought you sell it in US...till I heard you saying you always keep in the fridge for a year.It's a lot of work/process,I can never do it,I buy in african store especially for breastfeeding...even now that I have stopped breastfeeding, just to enjoy with my moi moi or beans.
Nice and neatly prepared. I prefer the yellow corn but like adding dawa. One of my best for breakfast . Best result when I combine it with moi moi, okpa , fried plantain or porridge beans Well done Adorable.
Thank you Ebele for your great knowledge of how to make Ogi/Akamu I watched your video which is very interesting And we appreciate it. My question is do you have a Recipe Book with Nigerian Cuisines? If so how can I purchase one. My name is :- Mrs Taiwo Olufunwa and I live in North London.
Hello I'm back here again. Actually I'm making my akamu and I'm in the soaking process, pls I want to ask at what point do I add ginger as I like the flavor.
@@AdorableKitchen thank you Adorable kitchen. I just love you ❤️ so much. Thanks 😘😘. I'll show you pictures of my akamu when I'm done so you can score me.😊😊
I used to live in Cameroon and I loved feeding pap to my babies and I loved it when I was sick. I couldn't remember how to make it now I am back in the US but I wanted something easy to digest. Thank you for this tutorial. To cook it don't I boil water first and the stir in the pap to the boiling water? Thank you again!
This well made Adaora. I don't have any preference on white or yellow Akamu. I prefer just making my Akamu without the millet or ginger. Thanks for sharing.
This is a better video than others that I have watched. Thank you. I have soaked my corn since Monday but I noticed it is still very strong. Is it ok to still grind it on Thursday being the 4th day?
Thanks for the feedback. 4 days is enough, so just go ahead and grind. soaking it doesn't really make it soft, it just helps with fermentation so you can have that authentic pap/ogi smell and taste.
Waoooo thanks for sharing. I will definitely give a try. I tried the method of just soacking corn flour for days and to me it didn't taste like pap. I am curious to know the make of the blender you used please. Thanks again for your time and efforts 🥰
Thank you so much for sharing this! I've never had akamu but I love pudding made from rice or corn and I want to give this one a try! How many servings would I get approximately from 0,5 kilo of corn? And does it still taste a bit sweet from corn or is it sour from the fermentation?
You are welcome. You should get up to 10 servings with half kilo of corn. No, it doesn't taste sweet or sour, but you can (should) sweetened it with sugar/condensed milk. I'm sure you will enjoy it
