Cookbook:Akamu Paste
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Akamu, ogi, eko, or koko paste is a precursor to cooked akamu/ogi/pap in Nigeria and other West African cultures.[1]
Production
[edit | edit source]Grains (e.g. corn, guinea corn, millet, or sorghum)[2] are first soaked in cold water for a several days and allowed to ferment.[2][1][3][4] These grains are then finely ground to a slurry, strained to remove chaff, and mixed with fresh water.[2][1][4] The starchy material is then left to settle to the bottom, after which the water is removed and the remaining paste is shaped and/or packaged before use.[2][1][3] In some cases, it may be fully dried and processed to a powder.[5]
Characteristics
[edit | edit source]The color of the paste varies according to the grain used[1][6]—corn typically produces white or cream-colored paste,[1] while millet produces yellow, and some varieties of sorghum and guinea corn give a brownish-red color.
Selection and storage
[edit | edit source]Use
[edit | edit source]Akamu paste is mixed with water and heated to make a thickened gruel, porridge, or custard-like dish.[1][2] This is often sweetened eaten as a breakfast or served as a side to savory dishes.[1][3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h Okwunodulu, Innocent N.; Onwuzuruike, Anselm U.; Chima, Gladys-Peace U.; Okwunodulu, Felicia U. (2023-12-31). "Functional properties of uda ( Xylopia aethiopica) and uziza (Piper guineenses) spiced akamu powder correlated with the paste proximate composition intended for Nigerian postnatal mothers". Cogent Food & Agriculture. 9 (2). doi:10.1080/23311932.2023.2271237. ISSN 2331-1932.
- ↑ a b c d e Nwosu, Veronica C.; Oyeka, Christine A. (1998). "Microbiological Succession Occurring During Fermentation of Ogi—an African Breakfast Cereal". Journal of the Elisha Mitchell Scientific Society. 114 (4): 190–198. ISSN 0013-6220.
- ↑ a b c Hahnel, Kate (2023-06-21). "Nigerian Akamu (Ogi)". We Eat At Last. Retrieved 2024-02-26.
- ↑ a b Quick and easy method to turn sorghum to pap//step by step method to make pap at home, retrieved 2024-02-26
- ↑ Uguru, Chichi (2017-03-18). "How to make the perfect Pap/Akamu/Ogi (African Corn Pudding)". My Diaspora Kitchen. Retrieved 2023-10-28.
- ↑ "Ogi: The Local Custard of Many Colours". Google Arts & Culture. Retrieved 2023-10-28.