Origin: Millet and guinea corn pap, also known as “ogi” or “akamu,” is a traditional fermented cereal pudding made from millet and guinea corn. It is popular in West Africa. Millet and guinea corn are drought-resistant crops, making them a reliable food source in arid regions.

Other Names:
Yoruba: Ogi elewe
Igbo: Akam oka
Hausa: Koko da dawa

Health Benefits:
Rich in carbohydrates, providing energy.
High in fiber, which aids in digestion.
Contains essential minerals like iron and magnesium, beneficial for overall health.

Nutritional Information (per 100g):
Calories: 90 kcal
Carbohydrates: 20 g
Protein: 2 g
Fat: 0.3 g
Fun Fact: Did you Know?
This pap is a traditional breakfast food and is often given to convalescents due to its easy digestibility.

Uses:
Typically consumed as a breakfast porridge.
Can be flavored with milk, sugar, or honey and served with akara (bean cakes) or moin moin (steamed bean pudding).

Recipes & Videos:
International Recipe: How to Make Millet Pap Video: How to Make Millet Pap
Local Recipe: Nigerian Millet and Guinea Corn Pap Recipe Video: Nigerian Millet and Guinea Corn Pap Recipe
Best Storage Method: Store dried millet and guinea corn pap in airtight containers in a cool, dry place. Store prepared pap in the refrigerator.

Shelf Life:
Dry: 6-12 months.
Wet: 3-4 days in the fridge, up to 3 months in the freezer.