Akamu

Method

Mix the cornmeal with 200ml cold water in a bowl to form a smooth paste, ensuring no lumps remain. Bring 800ml water to the boil in a large pot with salt and stir in the cornmeal mixture slowly whilst continuously stirring to prevent lumping. Reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently and scraping the bottom to prevent sticking, until the mixture thickens to a porridge consistency. Stir in the sugar, then pour in the milk and butter, stirring until fully incorporated and the texture is smooth and creamy. Continue cooking for 2-3 minutes until heated through. Serve hot in bowls, traditionally with additional milk poured on top if desired.