Origin:Yellow pap, also known as “ogi” or “akamu,” is a traditional fermented cereal pudding commonly made from yellow maize in West Africa, especially Nigeria. Yellow pap gets its color from yellow maize, which is rich in beta-carotene, a precursor to vitamin A. It is commonly served with sugar, honey, or milk, and paired with “akara” (fried bean cakes) or “moin moin” (steamed bean pudding). Pap is a staple in Nigerian households and is often given to babies and the elderly due to its smooth texture and easy digestibility.Other Names: Yoruba: Ogi pupa Igbo: Akam odo Hausa: Koko ja Swahili: Uji wa mahindiHealth Benefits:Rich in carbohydrates, providing energy. Fermented pap contains probiotics, which can support gut health. A good source of vitamins and minerals such as vitamin A (from yellow maize), which is beneficial for vision and immune function. Nutritional Information (per 100g): Calories: 80 kcal Carbohydrates: 18 g Protein: 2 g Fat: 0.1 gFun Fact: Did you Know?pap is high in folic acid, making it a good choice for expecting mothers. Apart from that, you might be interested to know that the same pap also encourages the production of breast milk after childbirth.Uses:Typically consumed as a breakfast porridge or as a light meal. Can be sweetened with sugar or honey and served with milk or groundnuts.Recipes & Videos: International Recipe: How to Make Pap (Ogi/Akamu) Video: How to Make Pap (Ogi/Akamu) Local Recipe: Traditional Nigerian Yellow Pap Recipe Video: Traditional Nigerian Yellow PapBest Storage Method: Store dried pap (in powder form) in an airtight container in a cool, dry place. For prepared pap (wet), refrigerate or freeze. Shelf Life: Dry: 6-12 months. Wet: 3-4 days in the fridge, up to 3 months in the freezer.