Description
Nigerian white corn is a versatile grain at the heart of West African cooking. Whether you soak and wet-grind it for smooth, silky pap (ogi/akamu), mill it into corn flour for tuwo masara, or simmer it into a warming corn porridge, it is a reliable building block for a wide range of traditional recipes.
Key features:
- Whole dried white corn, sourced from Nigeria
- 500g pack — a practical size for households and smaller batches
- Suitable for pap (ogi/akamu), corn swallow (tuwo masara), and corn porridge
- Can be soaked and wet-ground, or dried and milled, depending on your recipe
- Versatile grain used widely across Nigerian and West African kitchens
| Detail | Info |
|---|---|
| Weight | 500g |
| Origin | Nigeria |
How to use: Soak overnight then wet-grind for fresh pap, or mill dry for corn flour. Whole kernels can also be boiled until tender as a side dish or snack.
Additional information
| Weight | 0.5 kg |
|---|













