Akamu (Nigerian Corn Pudding)

Ingredients

Cornmeal

2 cups

Water

4 cups

Palm oil

1/4 cup

Sugar

1/2 cup (adjust to taste)

Vanilla extract

1 teaspoon

Ground cinnamon

1/2 teaspoon

Ground nutmeg

1/4 teaspoon

Instructions

1. In a large bowl, combine the cornmeal and water. Stir well to remove any lumps and ensure the cornmeal is fully submerged in water.
2. Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours to ferment. The longer it ferments, the tangier the flavor will be.
3. After fermentation, pour the fermented corn mixture into a blender and blend until smooth and creamy.
4. In a large pot, heat the palm oil over medium heat until it melts and begins to shimmer.
5. Add the blended corn mixture to the pot and stir continuously with a wooden spoon or spatula to prevent lumps from forming.
6. Cook for about 45-60 minutes, stirring frequently, until the mixture thickens and reaches a pudding-like consistency. Be patient; the stirring is essential for a smooth texture.
7. Once thickened, stir in the sugar, vanilla extract, nutmeg, and cinnamon. Mix well to combine and taste, adjusting sweetness if needed.
8. Remove from heat and let it cool slightly before serving. Akamu can be enjoyed warm or chilled, depending on your preference.