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GET WARMED UP WITH SOME OF THIS | FLOUR PAP

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Melda 242
Melda 242
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Recipe Information

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Flour Pap

Cultural Context

Flour Pap, also known as Pap or Ogi, has roots in West African cuisine, where it serves as a staple breakfast dish. Traditionally made from fermented grains, it reflects the region's agricultural practices and communal eating habits. In the Bahamas, it has adapted to local tastes, often enjoyed with sweet toppings. Today, variations exist globally, with many cultures embracing similar fermented porridges, showcasing the universal appeal of this comforting dish.

BahamianBSmain
60 min
easy
4 servings
Servings4
2 1/2 cups boiling water
1/2 cup flour
1/2 cup water
Evaporated Milk
Sugar
1/2 teaspoon Nutmeg
Cinnamon Powder

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour offers more fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

1

Mix flour and water in a bowl until a smooth batter forms

2

Add sugar, salt, and yeast to the batter and stir until combined

3

Cover the bowl with a cloth and let it ferment at room temperature for 12-24 hours

4

Heat a non-stick pan over medium heat until hot

5

Pour a ladleful of the batter into the pan and spread it evenly

6

Cook until bubbles form on the surface, about 3-4 minutes

7

Flip and cook the other side until golden, about 2-3 minutes

8

Remove from the pan and repeat with the remaining batter

9

Serve warm with milk or syrup

Cooking Techniques

mixingfermentingcooking

Equipment Needed

Copper Chef Pot SetWooden SpoonMeasuring CupSoup dish

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

glutendairy

Also Known As

PapAkamOgi

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