Nigerian Custard
Photo: Brendan.truter, CC BY-SA 4.0
Nigerian custard is a quick breakfast bowl that many households make in place of akamu (pap) or ogi. The method is simple: a smooth paste of custard powder and cold water, loosened with boiling water, then finished with milk and sugar. Because you control the thickness, it can be spoonable or drinkable. Serve it with bread or akara for a sweet and savory morning plate.
Instructions
Put the custard powder in a bowl. Add a small splash of cold water and stir until the paste is smooth and free of lumps.
Pour in boiling water a little at a time, stirring as you go, so the custard thickens evenly without clumping.
Leave the custard to stand and set. If it turns out too thick or stiff, stir in more water until it reaches the consistency you like.
Stir in the milk and sugar to taste. Serve right away.
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