How to make Sorghum Pap/Akamu/Ogi || An alternative to custard

sorghum flour

🥗Healthier: millet flour

💰Cheaper: cornmeal

Millet flour offers similar nutrition while cornmeal is more accessible.

Soak the sorghum grains in water overnight.

Wet-mill and sieve the soaked sorghum to remove the chaff.

Boil water in a large pot until bubbling vigorously.

Gradually add the processed sorghum flour to the boiling water, stirring continuously to avoid lumps.

Reduce heat to medium and continue stirring until the mixture thickens, about 10-15 minutes.

Once thickened, reduce heat to low and cover the pot.

Cook for an additional 10-15 minutes, stirring occasionally to prevent sticking.

Remove from heat and let it sit covered for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary