THE PERFECT OKPA|HOW TO MAKE OKPA|RECIPE FOR BEGINNERS | HOW TO MAKE PAP | AKAMU | OGI FROM SCRATCH

Hey Besties, thank you for clicking on this video, in this vlog I shared with you guys How i process PAP, also known as AKAMU or Ogi from scratch and also how to Make Okpa as a Pro even if it’s your first time.
To process Akamu at home, you need:
- Lots of cold water
- Dry corn (Yellow or white corn)
Tools you'll need:
- Blender
- Chiffon cloth for separating the chaff from the akamu/ogi/ pap.
- Muslin bag: any bag made from thick tightly woven cotton, canvas or calico material. You can sew it if you get the right material and know how to sew.
- Big bowls, cups, small bowls.
Notes:
1. The corn must be dry.
2. NEVER let salt come in contact with the water, corn, ogi/ akamu/pap and all the utensils you are using to process the akamu. If that happens, the ogi will not become thick when you prepare it with hot water.
3. After putting the akamu in a muslin bag, tie it up and let the water drain as much as possible then place some weights on the bag so that all the water will drain completely.
4. Leave the set up in No.
3 overnight so that the Ogi will have the classic sour taste.
5. Do not To process Akamu at home, you need:
- Lots of cold water
- Dry corn (Yellow or white corn)
Tools you'll need:
- Blender (mine is Palson 600W).
- Chiffon cloth for separating the chaff from the akamu/ogi/ pap.
- Muslin bag: any bag made from thick tightly woven cotton, canvas or calico material. You can sew it if you get the right material and know how to sew.
- Big bowls, cups, small bowls.
Notes:
1. The corn must be dry.
2. NEVER let salt come in contact with the water, corn, ogi/ akamu/pap and all the utensils you are using to process the akamu. If that happens, the ogi will not become thick when you prepare it with hot water.
3. After putting the akamu in a muslin bag, tie it up and let the water drain as much as possible then place some weights on the bag so that all the water will drain completely.
4. Do not put this in the fridge during the process. This is to allow the fermentation take place. Without fermentation, the Akamu will taste so bland, you'll be better off taking custard and not bother with this task.
6. When done, put in the freezer for as long as possible.
Please as you watch, kindly like the video, drop a comment, subscribe and share.. thank you.
To watch my previous videos click the link below
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[@Brett-dy1pj]

Yummy yummy yummy 😋

[@Jaybrry]

The okpa for me

[@oluomaajuonuma8579]

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[@oluchukwulynda]

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[@chinwendunjoku1696]

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[@oluchukwulynda]

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[@OGkels]

Anything Lynda cannot cook does not exist. 😊
Weldone girl 👍
Nice vlog ❤

[@oluchukwulynda]

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[@nkechiiloegbunam4651]

Did I hear milimili?? 🤣🤣🤣

[@oluchukwulynda]

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My girl ❤️

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[@oluchukwulynda]

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[@oluchukwulynda]

Thank you baby

[@Oversabigirl]

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[@oluchukwulynda]

You will eat it one day

[@vickysconcept]

Beautiful sharing, new friend

[@oluchukwulynda]

Thank you 😊 new friend 😍😍😍