Corn Pap || How To Make Corn Pap From Corn Flour | Corn Pudding | Akamu | Ogi

[@Globalfoodbook1]

Watch how to make corn from scratch using corn 🌽 kzbin.info/www/bejne/nJawlmyNpL6emsUsi=Y5dwIfKCbPA4J0em

[@michloveeatasmr]

home made corn pap from corn flour very delicious and healthy 🤗❤️ great recipe corn pudding 👍 (L 6) yummmy~ great video dear Global Food Book

[@Globalfoodbook1]

Thanks so much

[@UnaChefenlaCocina]

Woo what a curious recipe I had never seen to make corn pudding very interesting recipe I loved it thank you very much darling

[@Globalfoodbook1]

There’s always a first time for everything. Give it a try. Thanks for watching

[@MealsofFoodies]

WOW..Delicious. Love it. Thank you for sharing and have a good week ahead

[@Globalfoodbook1]

Thank you! You too!

[@lovethonwujei]

Wow. I had corn flour and started making it directly into pap. I was checking for how to make pap when I came across this video. Thank God I didn’t throw away the corn flour. Thank you for this video

[@Globalfoodbook1]

Glad you find out video helpful. Thanks for your compliments

[@treasurekitchen]

Wow! This is really wonderful. Thanks for sharing👍

[@Globalfoodbook1]

It’s my pleasure to share. Thanks for watching

[@CookingWithNeighbors]

looks very yummy my friend. you are very talented.

[@Globalfoodbook1]

Thanks gorgeous. Much appreciated!

[@UleluRuthkitchen]

Very informative 👏, i like how you sieve it

[@Globalfoodbook1]

Thanks dear

[@bettygamble3940]

Watching here till end

[@Globalfoodbook1]

You are a darling. Thanks so much

[@shahidaskitchen5536]

looks so temping and deiicious

[@Globalfoodbook1]

Thanks 🙏

[@everythingwithtuqa6831]

Love what you share always unique 👌🏻👌🏻👌🏻

[@Globalfoodbook1]

Thank you so much, gorgeous.

[@justcookit7012]

Wow, very interesting!! I haven’t seeing this before!!

[@Globalfoodbook1]

There’s always a first time for everything. Give it a try. Thanks for watching

[@Logar-cousin]

Like 4 looks delicious 😋 I want to make it

[@Globalfoodbook1]

Thanks so much dear

[@cookingwithjulie9146]

Really good 😃 big like 9 🥰😊 Stay connected friend ❤️

[@Globalfoodbook1]

Thanks so much

[@LiveLifeLori]

Once again, something I have never heard of....corn pap?!? Very interesting. You always teach me new things. Hope you're doing well :)

[@Globalfoodbook1]

It’s my pleasure to share knowledge and I’m glad you always learn something new from me. Many thanks for your compliments. I’m very well thanks and I hope you too? Best wishes 🥰

[@adebimpeolaoya7191]

Yes...corn pap. Think cream of wheat. This is cream of wheat/pap of maize/corn! So many cultures on all or most of the continents have their own version of it. And with different grains too.

[@adebimpeolaoya7191]

Here in Africa, we soak the whole dried grains in water and take it to the wet mill for grinding to prepare it for the seiving process. This version of 'reconstituting' dried milled maize is convenient where there no access to such mills. And you to take to lug all that weight around too!

[@vrvskitchen9741]

Simply WOW! Looks absolutely delicious, I'm salivating. Beautifully prepared, explained and presented. I will definitely try your recipes for eid. Thank you for a wonderful share and inspiration 👍💜

[@Globalfoodbook1]

Thank you so much 🙂

[@mamicocina1520]

Excelente receta se ve muy bien 🤗🖐

[@Globalfoodbook1]

Muchas gracias

[@nusratkitchen7094]

Great work

[@Globalfoodbook1]

Thanks so much

[@kitchenwithsheza]

Wow nice

[@Globalfoodbook1]

Thanks 🙏

[@Nkem_O]

I know this video is old, so I can only hope I get a reply. First off, thank you so much the video was super explanatory and makes it look less complicated and super attainable. I was desperate to find alternative to make pap abroad and happy I found your video. My question is this: why do we have to put in the muslin cloth and drain off that last bit of water from it, only to have to mix it with water when we want to make it. Back home, we keep out pap in a bowl with water over it, so i’m genuinely wandering if the step of squeezing out the water is necessary.

[@Globalfoodbook1]

Hi Nkem, thanks for reaching out and I’m glad you find my video helpful. Draining the pap is the final step in the processing method. It helps the pap to bind and thicken better during making the edible pap. Due to the epileptic nature of electricity, some peeps tend to leave their pap in water to prevent spoilage. However, the water is usually fresh water that wasn’t from the processing method.

[@Nkem_O]

@@Globalfoodbook1 thank you sooo much! You’re right we have to change the water very often. I’ll try this soonest and give my feedback 🤗

[@Globalfoodbook1]

@@Nkem_O You are welcome. Give it a try and let me know how it goes. You can also make the pap in large quantities, apportion them into mini containers or freezer bags and store them in the freezer. Then bring out each container from the freezer, defrost the pap/leave it in the fridge, and use it until it finishes. Repeat the process until you use up all you have in the freezer.

[@nnenna3996]

Wow 👌😍🤛👍 this is really good. Thank you for this I have learnt a new way of making pap. What I know the usual method of soaking the corn for 2/4days, grind and ... My question please 1* Did you just soak it overnight or for 24hrs 2* Can it be soak for 2/3/4days like the usual method of making Pap Once again thank you.

[@Globalfoodbook1]

Hello Grace, thanks for your compliments. I just soak it overnight although you can soak it for 24 hours if you want. You don’t have to soak it for 2 to 3 days. You can also try the rice pap kzbin.info/www/bejne/sKu1dXaml8-og8k Best wishes

[@ChefKingFresh]

Lk 6 my friend

[@Globalfoodbook1]

Thanks

[@ChefWilson1998]

amazing finishing corn pap

[@Globalfoodbook1]

Thank you! Cheers!

[@bettygamble3940]

Looks good! Have a great day

[@Globalfoodbook1]

Thanks so much

[@simplifyourhome]

Looks delicious 👏🏽👏🏽👏🏽

[@Globalfoodbook1]

Tastes delicious too. Give it a try. Thanks for watching

[@nnenna3996]

Wow 👌🤛👍 I never new one can make Pap from Corn flour. What I know is the usually soaking of corn for 3/4day grind and ... Thank You for this. But I want to ask, 1* Did you soak it just overnight or for 24hrs. 2* Can it be soaked for 2/3 days like the usual soaking of corn before grinding

[@Globalfoodbook1]

We live to learn every day. You just soak it overnight.

[@Globalfoodbook1]

You can also try the rice pap kzbin.info/www/bejne/sKu1dXaml8-og8k

[@lidafubara6694]

Hello can i use the muslin bag as a sieve cloth or i need to have the sieve cloth as well, Excellent video by the way

[@Globalfoodbook1]

Each bag serves a different purpose, hence you need both. Thanks for your compliments

[@blessfoodrecipe847]

So yummy 😋👍 friend

[@Globalfoodbook1]

Thanks 🙏

[@genie005]

Yummy! I bet this is really good!

[@Globalfoodbook1]

So good! thanks

[@Globalfoodbook1]

Shop👇👇👇👇👇👇👇👇👇 shop.globalfoodbook.com

[@balajfoodsvlog698]

Tasty

[@Globalfoodbook1]

Thanks 🙏

[@AshasTastyRecipe]

😋😊😀😋😊😀😋😊😀soooo tasty

[@Globalfoodbook1]

Thanks gorgeous

[@GlenJ]

delicious.lk

[@Globalfoodbook1]

Thanks

[@MegsKitchen]

Looks so yummy! Stay connected!

[@Globalfoodbook1]

Cheers

[@justheretoscroll1333]

Does this come out with the same fermented/sour taste? If not can you leave the initial flour paste in water for a few days?

[@Globalfoodbook1]

If you want a sour taste, you can soak it for 5 to 7 days, changing the water every other day.

[@justheretoscroll1333]

@@Globalfoodbook1 thanks for replying 🙏🏾

[@doriangrey8091]

Nice 😍should the corn flour be a smooth one?

[@Globalfoodbook1]

Thanks for watching

[@nobleudo942]

Please where can I buy the chiffon cloth for sieving?

[@Globalfoodbook1]

You can buy from your local market or online like Amazon, eBay etc

[@doriangrey8091]

Nice😍should the corn flour be a smooth one

[@Globalfoodbook1]

Not necessary but it is preferable for the corn flour to be smooth so that you will get more corn pap out of it.

[@akinyemiisaiah5329]

Please if we dry grind that corn chaff , is it what will turn to corn flour that we can use to make swallow and eat?

[@Globalfoodbook1]

The chaff is not corn flour but you can still use it to make swallow if paired with cassava flour

[@odyezeokeke9760]

Please where can I get the muslin bag ?

[@Globalfoodbook1]

Check your local market

[@akinyemiisaiah5329]

And please what can we use corn chaff for?

[@Globalfoodbook1]

You can dry it, grind it into flour for baking/fufu.

[@0gieriakhiomon739]

Good evening please can you show us what kind of corn that you use

[@Globalfoodbook1]

Hello, You can use any corn flour

[@Ann-mf7lx]

Nice video but must I remove the shaft by hand ,must I sieve the corn paste with my hand? can’t I put it in the sieve to drain for midnight?

[@Globalfoodbook1]

You must sieve it with hand otherwise only water will drain and the actual pap will remain stuck in the sieve. Thanks for your compliments and for watching.

[@Ann-mf7lx]

@@Globalfoodbook1 thanks for the reply I appreciate,,, please what is the name of the corn flour you use and how do I get it and does it taste exactly like the Nigerian akamu

[@Globalfoodbook1]

@@Ann-mf7lx Any corn flour should work well. Yes, it tastes like akamu because it is akamu. lol

[@Ann-mf7lx]

@@Globalfoodbook1 thanks for reply. Please one more questo can I use organic corn flour and can cornstarch flour be use as well? And also can the grains be whole or refined or both? Please I would gently want a feedback

[@Globalfoodbook1]

@@Ann-mf7lx ​ Hi, you can use organic corn flour. It has to be corn flour and not corn starch. The grains can either be whole or refined. Best regards.

[@mubinatolaitan370]

Please how many weeks can the raw pap last

[@Globalfoodbook1]

It can last over a year in the freezer and up to 3 months in the fridge

[@dogh8356]

There must be an easier method than all of this soaking, rinsing, sieving, blah blah blah. I had this in Namibia and the chef told me you add 1 cup flour to 4 cups water and cook it. That's it. Was I eating something else?

[@Globalfoodbook1]

There isn’t any short cut to the real pap. The one you ate in Namibia is something else

[@dogh8356]

@@Globalfoodbook1 Welll whatever it was it was delicious.