We make pap in jamaica the older people call it pap we call it porridge. We use a variety of things to make it such as green plantains just blended in a blender and to change d flavor u can blend raw peanuts and add so if peanut is added we call it peanut porridge if its just plantain then plantain pap. We use yellow cornmeal too, rice, oats and something we call arrow root. So we have different types of pap but we boost d flavor we dont ferment anything we prepare them at once so things like plantain and arrow root we grate or blend, peanut is also blended. The other can b blended if u want a very smooth texture but its not necessary. We do like to flavor our pap so we prepare it with coconut milk or condensed milk from d tin u can use evaporated the type of milk is just preference. We add nutmeg, cinnamon and vanilla. Some people add rose water for more flavor and the regular salt and sugar to taste. However if u use a lot of condensed milk it might b sweet enough to skip sugar. This is a long process to make corn pap but I will b trying it. We eat pap with bread or by itself. There r tons of videos on how to make Jamaican porridge b it cornmeal, oats, rice, peanut its there. I would like if u could try it d way we make it and give us ur thoughts on d prep and difference in flavors and texture just a review in general.
Hi, I'm from Jamaica and have been watching your videos for a few days now. Your videos are GREAT!!!! They have taught me so much about your culture. This "Pap" you are making reminds me a lot of our 'cornmeal porridge'. We mix the cornmeal with a bit of flour and water so its the same consistency as the mixture you made then we cook it just the same; with a few more ingredients.
Instead of using sugar, I usually use honey even it changes a little bit the color of my pap. I also put lemon juice and sugar (if I use it) at the beginning inside of the boiling water. Sugar is added at the beginning to be perfectly desolved. Thank you so much for your recipes. I learn a lot from you. Your francophone sister
Precious, hmm God will bless you immensely for allowing me to eat authentic pap. This is priceless to me and you don't know how much i was craving pap. In fact i don't think i knew how much i needed to eat some.
Thank God and yourself for I discovered your channel 2 weeks ago ! I'am currently pregnant and I've been craving this! You're blessed ...I don't know how I didn't think about using corn flour since I live in the States...God bless you for all those wonderful recipes🙌🏾 . Your 🇨🇲 sister😘
Great video! Thank you for sharing! My 5yo daughter and I have been reading a chapter book series called Anna Hibiscus. Anna eats ogi for breakfast, and my daughter needed to know what it was. We both enjoyed learning about it and how to make it. We may need to make some ourselves! 😊
Thank you so much I never knew you can use cornflour to make our Nigerian "akamu" like we call it. You're right Nigerians pour hot water on the pap . I will try this version too.t
Thanks Precious. Just the other day i was thinking of pap and how i missed it and didn't know where to get the ingredients .. thanks for reading my mind
Wow precious kitchen thanks very much for this video, I thought you have forgotten my request , that you should make such a video. Once again thanks 👍👍👍
👍🏽I’ve used Millet flour (ragu) from the Asian shops to make porridge recently. Usually toast the flour and make it like pap but now I intend to ferment and sieve it using the method in this video. Hopefully it comes out as the Millet pap (ogi baba) I was familiar with in Nigeria. Excited 💃🏾💃🏾
@@PreciousKitchen Thank you. So if i want to prepare a large batch ahead of time; I can portion it off and store in the refrigerator for how long? I'm asking because it takes 3 days to ferment the flour.
Although ogi is fermented, it doesn't intoxicate because the results are lactic (and similar acids) not alcohol. It's like miso or tempeh (both fermented soy products) Hope this helps.
I'm learning so much from u and African cuisine. You are a good teacher.
michelle jenkins thanks for your kind words, dear.
We make pap in jamaica the older people call it pap we call it porridge. We use a variety of things to make it such as green plantains just blended in a blender and to change d flavor u can blend raw peanuts and add so if peanut is added we call it peanut porridge if its just plantain then plantain pap. We use yellow cornmeal too, rice, oats and something we call arrow root. So we have different types of pap but we boost d flavor we dont ferment anything we prepare them at once so things like plantain and arrow root we grate or blend, peanut is also blended. The other can b blended if u want a very smooth texture but its not necessary. We do like to flavor our pap so we prepare it with coconut milk or condensed milk from d tin u can use evaporated the type of milk is just preference. We add nutmeg, cinnamon and vanilla. Some people add rose water for more flavor and the regular salt and sugar to taste. However if u use a lot of condensed milk it might b sweet enough to skip sugar. This is a long process to make corn pap but I will b trying it. We eat pap with bread or by itself. There r tons of videos on how to make Jamaican porridge b it cornmeal, oats, rice, peanut its there. I would like if u could try it d way we make it and give us ur thoughts on d prep and difference in flavors and texture just a review in general.
Thanks so much for sharing, Empress! Coconut or condensed milk in a porridge sounds so yum! I will definitely be trying those.
Empress Swiss interesting ! Wow!
Hi, I'm from Jamaica and have been watching your videos for a few days now. Your videos are GREAT!!!! They have taught me so much about your culture. This "Pap" you are making reminds me a lot of our 'cornmeal porridge'. We mix the cornmeal with a bit of flour and water so its the same consistency as the mixture you made then we cook it just the same; with a few more ingredients.
Learned something very new..using flour instead of fresh Corn as always... been out for a while and been craving Pap alot.thanks a million
Instead of using sugar, I usually use honey even it changes a little bit the color of my pap.
I also put lemon juice and sugar (if I use it) at the beginning inside of the boiling water. Sugar is added at the beginning to be perfectly desolved.
Thank you so much for your recipes. I learn a lot from you.
Your francophone sister
Rosine K sounds yummy! 😘😘
Precious, hmm God will bless you immensely for allowing me to eat authentic pap. This is priceless to me and you don't know how much i was craving pap. In fact i don't think i knew how much i needed to eat some.
Amen! So glad this blessed you dear.
I bought corn flour and was wondering if the process is the same. Thank God you made this video.
Thank God and yourself for I discovered your channel 2 weeks ago ! I'am currently pregnant and I've been craving this! You're blessed ...I don't know how I didn't think about using corn flour since I live in the States...God bless you for all those wonderful recipes🙌🏾 . Your 🇨🇲 sister😘
Sorelle. M Njatang aww so happy you found me, dear. Much love to you and the bun in your oven.
Great video! Thank you for sharing! My 5yo daughter and I have been reading a chapter book series called Anna Hibiscus. Anna eats ogi for breakfast, and my daughter needed to know what it was. We both enjoyed learning about it and how to make it. We may need to make some ourselves! 😊
Jen Schmidt awww so glad to hear that. Now I want to read Anna Hibiscus. Thanks for sharing.
You can add evaporated milk and sugar/honey 😊
You are a blessing to some of us.
Lilian Azong awww glad to hear that. Thank God.
I love it with the yellow corn. Wow my goodness I feel like going home Now, with beans very yummy.
Arrey Loveline I know right. So yummy with beans and puff puff!
Wow what a process
Thank you so much I never knew you can use cornflour to make our Nigerian "akamu" like we call it. You're right Nigerians pour hot water on the pap . I will try this version too.t
Anestina Mercy glad this inspires you, dear.
If I can make this, omg I will be so happy because I my craving it with ginger! Moimoi will be the go to
Thanks Precious. Just the other day i was thinking of pap and how i missed it and didn't know where to get the ingredients .. thanks for reading my mind
Rein b awww so happy that this comes in timely for you. Enjoy, dear.
Thanks for the video. Am a fan of your menus. I will definitely make this
You are so amazing. I love your style of cooking. God bless you.
Thank you, dear.
thanks very much for this wonderful video its very helpful. makes me feel at home. will be doing that too👍👍👍👍👍👍
fanshow bebs please let me know how it goes. Enjoy!
Makes good baby food for weaning. Thank you for this
Na for Naija store no go see me again. I go di make my own now on. Thank you! Great video as always!
deeryn aww you're welcome, dear.
Wow precious kitchen thanks very much for this video, I thought you have forgotten my request , that you should make such a video. Once again thanks 👍👍👍
prince prince you're most welcome!
Thank you so much ☺️
Great video, Precious! Thank you.🙏🏾
Am akamu ready 😅😅😅
Haven’t eaten it since I left Nigeria!
Hope you enjoy, dear.
Hi Precious, you've got a new subscriber here. Thanks for the pap video. Going to try it out.
Benis Marlyse yay! Please let me know how it goes.
Thank you so much i was just looking for this for my baby to add weight
Wow.love it.thanks precious
Senyuy Vera you're welcome, dear.
great video
Iphy's Kitchen thank you!
trying it tomorrow
Teku Family enjoy!
Miam you own it Precious ! good job
lysette soh thanks dear.
Lovely, thanks for sharing
Mimi B you're welcome, dear.
Thanks Precious!
We call this coco back home, we have a version made with soaked fermented ground millet, you add dried chili, cloves etc we call that Hausa Coco
Coco sounds so delicious!!
👍🏽I’ve used Millet flour (ragu) from the Asian shops to make porridge recently. Usually toast the flour and make it like pap but now I intend to ferment and sieve it using the method in this video. Hopefully it comes out as the Millet pap (ogi baba) I was familiar with in Nigeria. Excited 💃🏾💃🏾
Georgina if you don’t mind, can you pls explain how to make koko. I’ve seen the women selling it in Northern Nigeria but I don’t know how to make it.
What a brilliant idea, I love pap what kind of corn flour did you use.
Nsong Odette just regular corn flour from the African store. Thank you!
Hi nice lady thanks for showing how its done. I have a question, I have a pack of cornstarch do you think I can make Akamu with it
Hi dear, thanks for your kind words. I have never tried it with cornstarch so not quite sure how that will turn out.
Nice job. How do you store the remaining mixture after you portion it? Refrigerator or Freezer?
Refrigerator. I only store it in the freezer if I want to keep it for longer.
@@PreciousKitchen Thank you. So if i want to prepare a large batch ahead of time; I can portion it off and store in the refrigerator for how long? I'm asking because it takes 3 days to ferment the flour.
@@SuperStarBlack73 are you asking about storing it before fermentation or after fermentation?
Where did you get your corn flour? What we have here is semolina.
Carine Njong I got it from an African store.
Precious my dear you are the best! I have one question though can I use fine corn meal? I have looked for corn flour everywhere and cannot find oooooo
Julia Ngufor I'm sure you can. Thanks for your kind words. 💜
Just subscribed, supporting my Graffi sister 💃💃
Do you ever eat it with milk? In The Gambia, we do.
Is it corn starch or corn flour cuz I bought corn flour and it looked nothing like that. If it is corn flour can someone give me a link to it
Is that made with white corn flour or yellow corn flour?
White.
@@PreciousKitchen I live in the states, can I use masa corn flour and still be authentic?
How fine is the corn flour u used? Is it the powdered(like flour) or a little coarse?
The powdered one.
@@PreciousKitchen thanks
Abeg,I bought ogi from the market and it is watery in the water bottle but I don't know how to prepare akamu.... Abeg teach me
You're a good presenter
Thank you, dear.
This is nice, you just get a new subscriber
What type of corn flour did you use sis? Is it om if i use goya corn flour?
I used corn flour from the African aisle in an Asian store. It is just labeled "corn flour", Not sure if Goya will work.
Precious Kitchen thank you
Can millet corns make Akamu?
I'm sure it can but unfortunately I have not tried it.
Yes it will
PRECIOUS WILL THE NUT MESH BE OK OR ITS TOO FINE FOR THAT?
Reny Aben I've not used it before but I'm guessing it will be fine.
So in short this is sour or fermented porridge.
Abeg mom post regularly ohh
lucybrown73 I post at least once a week - new video every Friday. I think that's quite regular. When I can, I add more videos during the week.
Lol am tellx u
😍😍😍😍😍
Aboh Blessing 😘😘
Why didn't u just save the water from the beginning so u could thin out n dilute the cornflour, weird, why would u do that
Seriously you and this your taste taste . So funny
Priscilla NDIFOR 😂😂
Hey does ogi have an intoxication effect on the body?
Hi Gregory, I don't think it does.
@@PreciousKitchen Thanks. Are their any professors you know that know about this stuff.
@@gregarious1532 none that I know of.
Although ogi is fermented, it doesn't intoxicate because the results are lactic (and similar acids) not alcohol.
It's like miso or tempeh (both fermented soy products)
Hope this helps.
This is wasting time. This is method for those outside d country.
Please, it is not 'Pap'. Pap literally means rubbish. The names are Ogi or Akamu; certainly not pap.
Abbey Adeb' it is Pap in Cameroon.
Precious Kitchen Is that the local name, or what the Europeans called it?
Abbey Adeb' who cares what the European call it? That how some of you come to abroad and forget u have have your own culture
@@AbbeyAdeb no in germany we call it PUDDING , but its not fermented then and prepared with fresh milk and sugar instead of water
pap definition: 1. food that is soft and has little taste. According to Cambridge dictionary.