As shared on Facebook by one Blessing Chidimma, she admitted she can't prepare a pap, that it's either watery or half done.

See what she posted below:

I am 20 something,I can't do ordinary pap(Akamu)It's either the Akamu is water water or it will have seed seed inside. LOL chai


Source: http://www.jtownconnect.com.ng/2017/09/im-27years-old-yet-i-cant-do-ordinary.html#ixzz4sTaOBYXs

lalasticlala seun mynd44

D

She's trying to get attention by posting trash on Facebook. Kwontinu

she can't make ordinary Akamu

she's good for nothing haaah sorry she must know about #Mouth Gig

...

Ur parents really trained u well

Pap is not that easy to make. Sometimes the one I make has lumps in it too. That your pap doesn't always come out right does not mean you're a bad cook.

Don't worry dear. You husband will employ cooks for you.

Good girl, clap yasef

Hmmmmm

dominique:
Pap is not that easy to make. Sometimes the one I make has lumps in it too. That your pap doesn't always come out right does not mean you're a bad cook.

Sometimes true!

Hian, na waoooo ri comment my reserve. Pap kwa....

Me too I noticed I'm not so good at making simple foods like pap and EBA. Make no mistake, I'm a great cook

dominique:
Pap is not that easy to make. Sometimes the one I make has lumps in it too. That your pap doesn't always come out right does not mean you're a bad cook.

My dear Dominique, you don't mean it?

Pap is one of the EASIEST foods for me to prepare. So easy, that I can close my eyes and make it!

To prevent lumps, keep stirring till the liquid thickens. If you leave it for a moment, lumps will start forming.

For a smooth pap, dissolve the pap solid ingredient in enough water, and add it to a pot of boiling water, stirring till it thickens.

Too much water will give a runny pap.
Less water will give a thick pap, which allows lumps to easily form. So dilute to give consistency of choice.

gracile:
Me too I noticed I'm not so good at making simple foods like pap and EBA. Make no mistake, I'm a great cook

My dear, Eba is easy to make.

Once the water has boiled, use it at ONCE to make Eba or else what you will get is garri + water mixture that's not properly joined.

Get your pot ready. Once water boils, pour it into the pot and sprinkle all over with garri. Cover the pot to allow the eba "cook" with the inherent heat for 1-2 minutes or more.

Uncover and turn with a spoon to give texture of choice.

If it's too hard, add hot water to soften it and turn well (or mix well). If it's too soft, add garri to harden it a bit.

In case the Eba doesn't turn out right (the texture is okay but doesn't have that Eba look/feel), no need to worry. Just add a little bit of water, cover with lid and place on fire to cook for 1-2 minutes.

Turn, serve and enjoy with soup /stew of choice.

ferhyntorlah:


My dear Dominique, you don't mean it?

Pap is one of the EASIEST foods for me to prepare. So easy, that I can close my eyes and make it!

To prevent lumps, keep stirring till the liquid thickens. If you leave it for a moment, lumps will start forming.

For a smooth pap, dissolve the pap solid ingredient in enough water, and add it to a pot of boiling water, stirring till it thickens.

Too much water will give a runny pap.
Less water will give a thick pap, which allows lumps to easily form. So dilute to give consistency of choice.

I know the technique of making the pap and I do get I right most times. But sometimes I hastily pour the pap mixture into the boiling water without checking if all the lumps have dissolved properly. I don't there's any way to salvage the situation in such case, is there? My pap is never watery. I always make sure it's very thick from the onset, then I start adding hot water till I get my desired thickness maybe that's why the pap gets lumpy sef.

ferhyntorlah:


My dear, Eba is easy to make.

Once the water has boiled, use it at ONCE to make Eba or else what you will get is garri + water mixture that's not properly joined.

Get your pot ready. Once water boils, pour it into the pot and sprinkle all over with garri. Cover the pot to allow the eba "cook" with the inherent heat for 1-2 minutes or more.

Uncover and turn with a spoon to give texture of choice.

If it's too hard, add hot water to soften it and turn well (or mix well). If it's too soft, add garri to harden it a bit.

In case the Eba doesn't turn out right (the texture is okay but doesn't have that Eba look/feel), no need to worry. Just add a little bit of water, cover with lid and place on fire to cook for 1-2 minutes.

Turn, serve and enjoy with soup /stew of choice.

You see the problem ma, I don't like cooking my EBA and I don't normally enjoy that overcooked one that tastes like cassava flour/tuwon alubo/ abacha.
Because of that I don't cover my cooked EBA with lid and depending on the texture of the garri I don't always use a very boiled water, to me it makes it draw too much. And that's what makes peeps complain about my EBA, they always say its strong and I'll be like'where I come from we don't eat water water swallow'

dominique:


I know the technique of making the pap and I do get I right most times. But sometimes I hastily pour the pap mixture into the boiling water without checking if all the lumps have dissolved properly. I don't there's any way to salvage the situation in such case, is there? My pap is never watery. I always make sure it's very thick from the onset, then I start adding hot water till I get my desired thickness maybe that's why the pap gets lumpy sef.

The bolded parts need to be worked on. Don't make the pap paste too thick and ensure there are no lumps before pouring into boiling water.

When your pap becomes thick, reduce the heat or put it off then add water to thin it. Then reapply heat to cook it for a few minutes.

The key is don't make the paste too thick and when you try to thin the thickness, reduce/put off the heat so you can do it without lumps forming then reheat when you are done.

gracile:

You see the problem ma, I don't like cooking my EBA and I don't normally enjoy that overcooked one that tastes like cassava flour/tuwon alubo/ abacha.
Because of that I don't cover my cooked EBA with lid and depending on the texture of the garri I don't always use a very boiled water, to me it makes it draw too much. And that's what makes peeps complain about my EBA, they always say its strong and I'll be like'where I come from we don't eat water water swallow'

To be honest, hard/strong Eba will hurt the throat as it's being swallowed. Try to pity your people sis, lol.

I guess you use yellow garri. It gives that starchy texture when combined with very hot water.

To avoid that starchy texture, I add a little amount of room temperature water to the pot before pouring in hot water. That way the cold water reduces the temperature of the hot water a bit so that the starchy taste won't form.

Please try to cover your Eba, even if it's for 5-10 seconds. It won't hurt or would it?

ferhyntorlah:


The bolded parts need to be worked on. Don't make the pap paste too thick and ensure there are no lumps before pouring into boiling water.

When your pap becomes thick, reduce the heat or put it off then add water to thin it. Then reapply heat to cook it for a few minutes.

The key is don't make the paste too thick and when you try to thin the thickness, reduce/put off the heat so you can do it without lumps forming then reheat when you are done.

Noted. Thanks for the tips

dominique:

Noted. Thanks for the tips

You are welcome.