Cookbook:Akamu Paste

Akamu, ogi, eko, or koko paste is a precursor to cooked akamu/ogi/pap in Nigeria and other West African cultures.

Production
Grains (e.g. corn, guinea corn, millet, or sorghum) are first soaked in cold water for a several days and allowed to ferment. These grains are then finely ground to a slurry, strained to remove chaff, and mixed with fresh water. The starchy material is then left to settle to the bottom, after which the water is removed and the remaining paste is shaped and/or packaged before use. In some cases, it may be fully dried and processed to a powder.

Characteristics
The color of the paste varies according to the grain used —corn typically produces white or cream-colored paste, while millet produces yellow, and some varieties of sorghum and guinea corn give a brownish-red color.

Use
Akamu paste is mixed with water and heated to make a thickened gruel, porridge, or custard-like dish. This is often sweetened eaten as a breakfast or served as a side to savory dishes.