How to make Akamu (Pap) from Maize

How to make Akamu (Pap) from Maize|| In this article, I will be sharing with you, a very crucial topic, which revolves one of the most eaten meals, in west Africa, which is pap (Akamu). Akamu is been stirred after adding hot water to its dissolved solution, so to get the best out of this article, you have to do me and yourself as well a favour by staying on this tab as we dive right in.

What is Akamu?

Being use to my way of writing, we can just go into the procedures, without knowing the what we about doing first. Akamu, like I said earlier is a meal, made from Maize an annual crop. It is made as a result of processed maize. Maize is cultivated, in the early period of a year i.e. January – March and the last few months of a year (November and December). It is eaten cooked (boiled) and roasted, with peer and coconut, as a matter of fact, it is cultivated in a loamy soil, which is been weeded after few months after germination, to enable proper growth.

What are the ways of Consuming Akamu ?

For persons, with little or knowledge on Nigerian delicacy, Akamu which is been called pap in English, is a local name given to the grammatical name, mentioned earlier. It is eaten with biscuits, akara, beans, bread and drank alone. Now, in case you don’t know, as we chew meat, lick sweets, eat biscuits, sip garri, we drink akamu.

I am trying to going a little into grammar, as to make you understand how to make known the kind of you ate to someone. Pap is can be drank on its own, for taste most persons are calories, like sugar, sachet or tin chocolate/milk.

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How to make gain from Akamu

Here I am going to list out ways which you can execute after making akamu and make gain, below are the ways to which when carried with give money.

1. By selling the processed akamu in your store, sampling them on tray.
2. Selling them along with akara, bread or beans, in a little shade.
3. Taking them to market to sale for wholesale and retail.

etc.

Ingredients/Utensils Needed in making Akamu

Maize

Sorghum

Sweetener

Utensils

• Grinding machine
• Large bowl
• Cheesecloth for straining

How to make Akamu (Pap) from Maize

Okay it’s now time, we go into the main discussion, having known what akamu, the product it is been made of and others.

• Prepare the grains by rinsing them thoroughly to remove any dirt or debris.
• Soak the grains overnight or for at least 6-8 hours in water to soften them, which will help it to ferment.
• Grind the grains by draining the soaked grains and grind them into a smooth paste using a blender or grinding mill, add water gradually to facilitate blending, ensuring you achieve a smooth consistency.
• Transfer the blended paste into a clean bowl or container, cover it loosely with a clean cloth or cheesecloth.
• Allow the mixture to ferment for about 1-2 days at room temperature, which will make it thicken and develop a slightly sour taste during this process.
• After fermentation, you can strain the mixture through a cloth or cheesecloth to make it smoother.    Pour the strained or unstrained mixture into a pot and place it on medium heat.
• Stir continuously to prevent lumps and ensure even cooking. Akamu thickens as it cooks, so adjust the consistency by adding more water if needed.
• Once the Akamu reaches your desired consistency, you can sweeten it with sugar, honey, or any other sweetener to taste. Stir well to incorporate the sweetener.

With these, you have successfully made akamu from maize and can be eaten with akara, beans or whatever. Do well to share this post, using the available social media options provided to make reach large number of persons on the web space, also post a comment on areas you need clarification or contribution.