Pap is a light dish loved by all age groups and the go-to food for a number of occasions. It it can be enjoyed by babies (more than 6 months old) as well as adults.
Raw pap can be made from anyone of corn, guinea corn, millet or a combination of any two of these. You can also combine all three of them if you want. It is the baby food of choice for a lot of African parents because of its many health benefits .
For adults, it is commonly eaten at breakfast and dinner with moi moi, akara, beans etc.
- Raw pap
- Cool water.
- Hot water
- Place some raw pap lumps in a bowl and match with a spoon.
- Slowly add some cool water and stir until the spoon can move freely without getting stuck The quantity of water to add will depend on how thick you want the pap to be. Note that pap gets thicker and increases in size as you make it.
- Place a kettle of water on the fire. Add more water than may seem nessesary at first because pap increases in size once you start adding hot water.
- Allow the water boil for a minute or two.
- Stir the pap mix again to get rid of any lump that might have started forming again
- Take the water off the stove and slowling but continuously pour over the pap , while simultaneously stiring it in a circular motion. Continue pouring until it starts to thicken. Stop when it gets to a consistency that you desire.
- Cover with a lid and leave to cook for a few minutes. Do not put it on a stove.
- Add sugar/honey and milk
Your pap is ready
Serve with akara, bread, moi -moi etc. Pap can also be taken on it’s own with sugar and milk but don’t expect it to keep hunger at bay. Tips.
Pap is fast and easy to make but some people say its a challenge. Here are some tips to help you make the perfect pal.
- Small or medium sized bowls are better for making pap. Using large bowls can often lead to your pap becoming watery. (especially if you haven’t yet mastered the act.)
- Pour the boiling water steadily over the raw pap. Pouring and stopping often leads to your pap becoming lumpy.
- Cover the pap with a lid after it sets. Covering helps trap heat which helps it get rid of any lingering raw taste or smell. Covering also helps it thicken.
The easiest pap to make is the one made from corn or millet.
Pap made from guinea corn is tricky because it can quickly become watery.
Here are extra tips for pap made from guinea corn.
- Mix the guinea corn pap with as little cool water as possible.
- Don’t take the water off the stove as soon as it starts to boil. Leave it on heat for about two more minutes.
- When you start pouring the hot water over the raw pap, mix quickly and stop at the first sign of the pap thickening. Cover for at least five minutes before stiring again.
If despite your efforts, the pap come out too light or raw, here is what you can do. You can either
- Place a pot or pan on the fire and pour in some water. Allow the water heat up for a few minutes and place the plate of pap on it.
- Stir the pap on heat continuously and you will notice it becoming thicker. Take off heat when your desired consistency has been achieved. Or
- Place a small pot on low heat and pour in the pap, start stiring immediately until it thickens to the consistency you want.