Cookbook:Nigerian Custard
| Nigerian Custard | |
|---|---|
 | |
| Category | Custard recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Nigerian custard is a breakfast dish widely consumed in Nigeria. It is often eaten instead of akamu (pap) or ogi. It can be served with bread and akara. Custard is made from corn flour. People mix it with hot water until it becomes thick. In Nigeria, it has different colors, but the yellow one is the most common.
Ingredients
[edit | edit source]- Checkers custard powder
- Cold water
- Boiling water
- Sugar
- Milk (preferably Hollandia brand)
Equipment
[edit | edit source]- Cup or bowl
- Spoon
- Kettle
Procedure
[edit | edit source]- Place the custard powder in a bowl. Stir in a small amount of cold water until smooth and lump-free.
- Gradually stir in boiling water.
- Allow the custard to set. If it is too thick or hard, stir in water to your desired consistency.
- Stir in milk and sugar.
- Serve.