Guinea corn pap

Guinea Corn Pap, a traditional African dish, is made by blending soaked guinea corn and fermenting the mixture for a slightly sour taste. Cooked to a smooth consistency, it can be sweetened with date syrup, flavored with spices, and enjoyed as a nutritious breakfast or snack.

  • Preparation Time: 4 days 1 hour
  • Cooking Time: 30 minutes

Ingredients

Servings: 1
  • 2 cups
    Guinea corn (sorghum)
  • Water
  • Date syrup  optional
  • Groundnut (peanut) paste optional
  • Spices like ginger, cinnamon or nutmeg optional
  • Cheesecloth (for sieving) optional

Instructions

Clean the Guinea Corn:

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

  2. Rinse the guinea corn thoroughly in cold water.

 Soak the Guinea Corn:

  1. Place the cleaned guinea corn in a bowl or container.

  2. Cover it with enough water to submerge the grains thoroughly.

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

Drain and Blend:

  1. After soaking, drain the guinea corn.

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

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

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

Fermentation:

  1. Transfer the guinea corn paste to a clean container.

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

Cooking:

  1. 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.

  2. Stir the mixture well to combine.

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

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

Sweetening and Flavoring:

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

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

 Serve:

  1. Remove the guinea corn pap from heat.

  2. Let it cool slightly before serving.

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

Notes

Remember that the proportions and optional ingredients can vary based on your preferences, so feel free to adjust them to suit your taste.

Tags

Courses: Nigerian Meals
Cuisines: Nigerian
Keywords: African fermented cereal, Breakfast pap recipe, Homemade guinea corn pap, Sorghum porridge
Difficulty: Level 2 (average)
Cooking time: 45-60 minutes
Season: General
Number ingredients: 1-5 ingredients
Taste: Creamy, Fresh, Sweet, Tangy
Preparation method: Cooking
Type of dish: Pudding
Campaigns: VeggieChallenge

About the author

Bola Adeyanju