Ginger Pap (Ogi/Akamu)

Ginger Pap is the warm, comforting breakfast porridge that Nigerian mornings are built around, with a gentle ginger lift.

What it is: Also called ogi, akamu or koko, pap is a smooth, fermented corn porridge; this version has ground ginger worked through it for a warm, aromatic edge to the classic tangy, fermented flavour.

Why customers love it: People love its light, custard-like texture and comforting warmth, made even better by the gentle spice of ginger running through every spoonful.

How to use it: Mix the paste with a little cold water until smooth, then pour in hot boiling water while stirring continuously until it thickens. Serve hot, sweetened with sugar and milk, or alongside akara, moi moi or fried plantain.

A taste of home: Pap has fed Nigerian households for generations, especially on quiet weekend mornings, and is often the first solid food given to babies and a comfort food for the unwell — ginger pap adds a warming, grown-up twist to that same tradition.

Storage: Refrigerate or freeze on arrival. Once prepared, consume the same day for the best taste and texture.