Turning raw fermented akamu / ogi into thick, glossy custard is all in the wrist, water ratio, and timing:
Add just enough cool water to crush every lump. Too much cool water kills the heat!
Wait for a rolling boil. Pour hot water steadily—don't get fooled by the 1-second lag!
Cut the pour right as it catches and stir briskly in circles for a velvety, lump-free shine!