As a foodie, I love trying new foods and food combinations every now and then. Sometimes i get bored of the usual, known foods and decide to go unusual. The urge is even higher now that we have to stay at home to stay alive.
I have taken just plantain and then combining it with other foods. I have also taken pap the same way. However, this is my first time taking both together.
I went for our local pap commonly known as akamu. I wanted something more natural and custard didn’t just sit well in that position for me.
Akamu simply means pap and is easily understood by the name by many Nigerians irrespective of dialects. Akamu is commonly produced using maize (like the one I used here) or Guinea corn. The raw material (I.e maize or corn as the case may be) is soaked in water some time. It is then grinded using a milling machine into a paste. The paste is been diluted with more water so as to enhance sifting. Sifting is done using a nylon piece of clothe material set aside for the purpose. After which it is allowed for some time to settle at the base of the container, forming more solid layer than the water above. The water is then decanted leaving the paste which is ready for use in making the pap/akamu that is served as a meal, just like custard.
Akamu can be preserved by putting in the freezer or by leaving it in water and changing the water every day.
Preparation of pap:
- I heated water to a boil
- I dissolved the little hardened akamu into a paste with water.
- I poured the hot boiled water into the pastes stirred gently till I got the perfect gel.
- I added a cube of sugar and sprinkled a little milk to take care of the sourness of the pap.
Frying of plantain:
- I removed the back of the plantain.
- I sprinkled a little salt to enhance taste. I didn’t dice it, I wanted it whole.
- I fried it using ground in a frying pan.
…and my pap and plantain was ready for breakfast. This combo is worth a second bite.
