Cornmeal Pap (Ogi) with Soy Milk
A smooth and comforting cornmeal porridge, a traditional Nigerian breakfast, served with soy milk for a completely gluten and wheat-free start to the day.
Ingredients
- 1/2 cup Cornmeal (fine)
- 3 cups Water
- 2 cups Soy Milk
- 2-4 tbsp Sugar
- 1 tbsp Honey (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 1/2 cup fine cornmeal with 1 cup of water. Stir well until it forms a smooth, lump-free paste.
- 2Pour the remaining 2 cups of water into a large heavy-bottomed pot. Place the pot over high heat and bring the water to a rolling boil, about 5-7 minutes.
- 3While whisking the boiling water constantly, slowly pour the cornmeal paste into the pot. Continue to whisk vigorously for 1 minute to ensure no lumps form.
- 4Reduce the heat to low, cover the pot, and let the pap cook. Stir it every 2-3 minutes to prevent sticking. Continue cooking for 10-15 minutes, or until the pap has thickened to a smooth, porridge-like consistency.
- 5Stir in the 2-4 tablespoons of sugar and the 1 tablespoon of honey, if using. Continue to stir for 1 minute until the sugar is dissolved.
- 6Ladle the hot cornmeal pap into individual serving bowls. Pour 1/2 cup of soy milk over each serving.
- 7Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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