How to Make Ogi, Pap, Akamu – Homemade Ogi Food


Ogi food is one of Nigerian corn pudding breakfast that can easily be served with proteins as a side dish such as Akara, Moin Moin, or beans, it quite healthy, nutritious and a well-balanced meal.

Akamu is so common in Nigerian and it goes by so many names, the Igbos calls it akamu, the Yorubas Ogi, while the Hausa people refer to it as koko and is known as pap general in Nigeria.


However, nursing mothers usually introduce Ogi baba to their babies when breast milk alone is not enough to sustain the child.

Basically, this recipe Ogi is made from fermented grain maize, millet, or sorghum that is soaked for about 2 -3 days to tender.

Read Also >>>>>> Akara Nigerian Food – How to Make Akara

Then it’s grounded in a grinding machine or with a food processor, thereafter, washes and sieved using chiffon cloths and allows settling in other to separate water from the pap wow! What a fresh wet corn starch pap.

How to make a perfect Ogi In Nigeria



  • Ogi, Pap, or Akamu (wet corn starch or cornflour)
  • Water (both hot and cold)
  • Honey or sugar
  • Milk (evaporated milk)

Instruction on How to Make a Perfect Ogi, Pap

  1. First of all, put a kettle of water in the fire to boil.
  2. Secondly, in a deep bowl, put some lumps of Ogi/akamu/pap don’t add water yet.
  3. Thirdly, use a tablespoon and crush the lumps of akamu into small pieces
  4. Fourthly, add little quantity of water as you mix to dissolve the akamu ensure the consistency is slightly thick with no lumps else it becomes watery or lumpy mess.
  5. Next step, just before you start pouring the boiled water stir the mixture again.
  6. Finally, pour in the boiled water in a circular and steady motion as the pap keep raising from watery to thick pap, as soon as is thick you stop adding hot water.
  7. Stir the pap properly in a circular motion to avoid lumps, if the Ogi is too thick add little hot water and stir.  

In conclusion, add your sugar or honey and evaporated milk.

Serve and enjoy Ogi Nigerian Food!

fresh akamu
Raw Pap
prepared pap
Ogi with Peak Milk and Sugar

FAQs on How to Make Ogi, Pap, Akamu

What does Ogi taste like?

Ogi has a tangy and slightly sour taste due to the fermentation process.

Can I use store-bought maize flour for Ogi?

Yes, you can use store-bought maize or sorghum flour, but using freshly ground grains may yield a more authentic flavor.

What’s the right consistency for Pap?

Pap should have a smooth, porridge-like consistency. Adjust the water content while making to achieve your preferred thickness.

Can I sweeten Pap?

Yes, you can sweeten Pap with sugar, honey, or other sweeteners to taste.

How do I flavor Ogi?

You can add vanilla extract, cinnamon, nutmeg, or other flavorings to the mixture before making.

What are common toppings for Pap?

Groundnut (peanut), honey, milk, fresh fruit are popular toppings for Pap.

Is Pap suitable for breakfast only?

While traditionally its a breakfast dish, Pap can be enjoyed at any time of the day.

Can I use sorghum instead of maize?

Yes, sorghum can be used to make Ogi, and the process is quite similar.

How do I prevent lumps while making Pap?

Gradually add boiling water into the maize/sorghum paste while stirring continuously to prevent lumps from forming.

Can I reheat leftover Pap?

Yes, you can reheat leftover Pap on the stove or in the microwave. Add a little water to adjust the consistency as needed.

Is Ogi a healthy option?

Ogi is a good source of energy, but its nutritional value depends on the ingredients used and portion size.

Can I make Ogi without fermentation?

The fermentation process is essential for the characteristic taste of Ogi. Skipping it will result in a different flavor.

Can I use instant maize flour for Pap?

Instant maize flour can be used for convenience, but the flavor might not be as rich as using freshly ground maize.

Can I make Pap with different grains?

While maize, millet. and sorghum are traditional choices, you can experiment with other grains like rice.

What’s the difference between Ogi, Pap, and Akamu?

Ogi, Pap, and Akamu are different names for the same traditional Nigerian dish made from fermented maize (corn) or sorghum. It’s a popular breakfast dish that is smooth and has a porridge-like consistency.

They’re regional names for the same dish, varying based on the local dialect and culture.

Can I make a larger batch of Ogi?

Yes, you can scale up the recipe to make a larger quantity, but ensure proper fermentation while processing.

Can I freeze Pap for later use?

Yes! You can freeze pap for later use. Ensure you remove from freezer and allow to defrost before making your pap.

How to make Ogi with ginger

When making Ogi that does not have ginger on it. Simply grate some ginger and add water into it allow to infuse into the water. Thereafter drain and use the ginger water to dissolve your pap before making the pap.



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