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Nigerian Custard

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.

Source and licence

"Nigerian Custard" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Custard, revision 4583540), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Custard&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4583540

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Place the custard powder in a bowl. Stir in a small amount of cold water until smooth and lump-free.
  2. Gradually stir in boiling water.
  3. Allow the custard to set. If it is too thick or hard, stir in water to your desired consistency.
  4. Stir in milk and sugar.
  5. Serve.