Guinea corn pap

Pick out any foreign objects or debris from the guinea corn grains.

Rinse the guinea corn thoroughly in cold water.

Place the cleaned guinea corn in a bowl or container.

Cover it with enough water to submerge the grains thoroughly.

Allow it to soak for about 2 days, changing the water daily. This process helps to soften the grains and initiate fermentation.

After soaking, drain the guinea corn.

Place the soaked guinea corn, cinnamon, ginger and nutmeg in a blender or food processor.

Add some water and blend until you get a smooth, thick paste.

Put the blended mixture into the cheese cloth. Using your hands and little amount of water, start sieving to get the corn paste

Transfer the guinea corn paste to a clean container.

Cover it loosely and allow it to ferment at room temperature for another day or two The fermentation gives it a slightly sour taste.

Add the fermented guinea corn paste and some water in a large pot. Use about 1 cup of water for every cup of guinea corn paste.

Stir the mixture well to combine.

Cook over medium heat, stirring continuously to prevent lumps and sticking. The pap will gradually thicken as it cooks.

Continue to cook and stir for about 10-15 minutes until the pap is fully cooked and has a smooth consistency.

Sweeten the guinea corn pap with date syrup or your preferred sweetener.

You can also add groundnut (peanut) paste or spices for flavor.

Remove the guinea corn pap from heat.

Let it cool slightly before serving.

Enjoy your guinea corn pap as a breakfast dish or snack.