Fermented Breakfast Corn Paste(Pap)
Fermented Breakfast Corn Paste(Pap) or pap as we call it in Cameroon is an excellent healthy substitute. For high carbs sugary cereals for breakfast. Corn is a vegetable that contains nutrients such as certain B vitamins and vitamin C.
Corn also contains magnesium, potassium as well. Yellow corn has antioxidants like zeaxanthin and lutein which are essential for eye health.
Besides, an ear of corn counts as one of your daily servings of vegetables.
Also Read: Fall Gardening
Corn for Breakfast??
Of course, why not corn for breakfast?? Corn has high amounts of insoluble fiber — meaning, the kind of fiber that goes through the body intact and gets those bowel movements going — this is great for overall wellness and longevity. Better yet, for ageless radiance and beauty you can feel. Youthful looking skin.
Plus, research shows insoluble fiber helps feed the “good” bacteria in our gut. ” Add this fermented breakfast corn paste or pap to your wellness regimen to get lots of good fiber in the diet, it’s good that [corn] has a higher ratio of insoluble to soluble fiber because it feeds the good gut bacteria in our body
Moreover, a healthy gut and increasing micro flora and gut diversity is a very essential part of Ageless Radiance. You will do well by adding a side of fermented foods to your daily beauty routine. Alternately, only 2 tbsp of things like Pickled Cucumbers will improve your gut health and hence, beautiful skin. Also try some kombucha if you haven’t already and your skin will love you for it!!
Including the fact that ferments also provide probiotics and antioxidant polyphenols that reduce belly fat. This Fermented breakfast corn paste or pap is a win win.
Also see: How to make your own scoby
Ingredients: Fermented Breakfast Corn Paste or Pap
- 2 Farm Fresh Organic Corn separated from the cob (Pap in Cameroon is traditionally made with dry corn. I love fresh corn pap though. Personal preference)
- A 24 oz or 3 cup glass jar
- clean water (no tap water please)
- Local Honey
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Directions for Fermented Breakfast Corn Paste or Pap
- Place corn in the jar and fill with water.
Tip: Be sure to completely submerge the corn in water.
- Let corn ferment for 3-7days. Occasionally drain and refill with fresh water every 12 hours.
Tip: Just let the lid sit on top of your glass jar. Better yet, put a coffee filter over it and hold it down with a rubber band to allow free oxygen flow. Do not tighten the lid. Oxygen supply is needed as the good bacteria feeds on the sugar in the corn to produce some good minerals our bodies will need.
- Bubbles will start to form as the corn ferments. Also, you will smell that vinegary fermentation smell.
- Drain and blend with very little water. Also just barely add enough water to get your corn to move in the blender. Because you do not want your pap runny. Nevertheless, fresh corn pap is usually softer in texture than dry corn pap.
- Pour in a glass jar
First scoop fresh fermented corn paste or pap into a boiling pot of milk or water. And then add butter and honey to taste. Stir continuously to keep pap from sticking to the bottom of the pot or pan. Fresh corn pap cooks in about10-15mins on medium heat depending on how much.
- Also, start with just a little liquid and add to reach desired consistency.
- Serve pap hot with hot beignet.
- Store the rest of your uncooked pap in the fridge topped with water to keep it from drying out. Change your water every morning. Just drain, scoop out what you need, and then refill.
Tip: Pap can be stored out as long as you drain the water every morning even on days when no one is having pap.
- Eat any time, not just for breakfast
- In Cameroon we made huge batches at a time and stored it in the kitchen. in a 5 gallon covered pale (bucket)