Akamu (Nigerian Pudding)
Photo: FOODIEAFRICAN, CC BY-SA 4.0
Akamu is a smooth Nigerian pudding made from soaked corn, and it is a common breakfast. Also called pap or ogi, it starts as a cold, loose slurry that sets the moment boiling water hits it, so the pouring is the one part that needs your attention. Stir steadily, slow the stream as it thickens, then finish with evaporated milk and sugar. The result is mild, creamy and easy to adjust to your taste.
Instructions
Fill a large basin halfway with the akamu lumps. The akamu swells as it sets, so choose a bowl with plenty of spare room.
Crush the lumps with a spoon into very small pieces. Stir in cold water a little at a time until the mixture is smooth and about as thin as evaporated milk.
Bring a large pot of water to a boil. Just before it boils, stir the akamu mixture well to lift any that has settled at the bottom of the basin.
When the water is at a full boil, pour it into the akamu mixture in a steady stream while stirring. Stop stirring as soon as the mixture begins to set, and slow the pour to a trickle until all of the akamu has set.
Whisk the mixture thoroughly until smooth. If it is too thick, whisk in more hot water until it reaches the thickness you like.
Stir in evaporated milk and a pinch of sugar, adding more of either to taste.
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