Millet Pap (Akamu)
Millet Pap (Akamu)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, millet pap (akamu). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Millet Pap (Akamu) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Millet Pap (Akamu) is something which I’ve loved my entire life.

Hi people, thanks for tuning in today. This video is a simple way of showing you how to prepare nigerian pap. It is also a motivational video to let you. Hi Guys, In this video you are going to see how I processed my pap/ Akamu Ogi. which ever Nigerian language that applies to you.

To get started with this recipe, we have to prepare a few ingredients. You can cook millet pap (akamu) using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Millet Pap (Akamu):
  1. Get Millet
  2. Prepare Ginger
  3. Get Glove
  4. Make ready Dry pepper
  5. Make ready Sugar

Millet Pap Paste flavoured with ginger & cloves ( Koko ) will be available next week Tuesday. Akamu also known as ogi or pap is a fermented cereal pudding that is very popular in Nigeria, it is typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to. WHY I USED MILLET THIS TIME To make the Nigerian pap (akamu) I like to use yellow maize because of the bright colour but decided to try millet this time around and it's great.

Instructions to make Millet Pap (Akamu):
  1. Soak clean millet in a bucket of water over night
  2. Wash the millet well to remove dirt(small stones) and put clean water, ginger, glove and dry pepper
  3. Grind the millet with grinding machine and use clean sieving cloth with enough water to sieve until it's just the chaff remaining
  4. Allow for some hours to ferment and remove the water to remain the Akamu paste that has ferment
  5. Fetch little quantity of the Akamu paste in a bowl and turn boiled water into it that will be enough and stir well gently until it's smooth.
  6. Add sugar stir well and serve with akara or moi-moi

Traditionally, the grains are soaked in water for up to. WHY I USED MILLET THIS TIME To make the Nigerian pap (akamu) I like to use yellow maize because of the bright colour but decided to try millet this time around and it's great. Chiffon cloth: for separating the wet corn starch (akamu/ogi/pap) from the shaft. Contain tatonut pap contains millet, quiea corn, date, peanut and potatoes. The fermented maize budding, popularly known as ogi, akamu, or Koko, is a rich source of carbs, vitamins, protein.

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