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Ogi (Nigerian Pap)

Ogi is fermented cereal porridge, sour, smooth and pale, and it is among the first things most Nigerians ever eat. It is called akamu in Igbo and pap in English, and it is made from maize, sorghum or millet steeped in water for up to three days, wet milled, sieved to remove the husks, and then fermented for several more days until it turns distinctly sour. That sourness is the point and it is what separates ogi from any other cereal porridge. It also does real work: fermentation makes the grain more digestible and gives ogi a probiotic character, which is a large part of why it has been the standard weaning food for Nigerian infants for generations and why it is given to people who are unwell or recovering. The same base goes in two directions. Thinned and cooked, it is the porridge eaten at breakfast with akara, moin moin, fried plantain or bread. Cooked much thicker and left to set, it becomes agidi or eko, sliced and eaten with pepper soup or stew. Across the region the names change without the thing changing much: koko in Ghana, uji in Kenya, where it is more often made from millet and sorghum. Three grains are used in Nigeria, and white corn, yellow corn and guinea corn each give a slightly different result.

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10 minEasyNigeria · African

Recette de Debby · Africook

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Easy Ways To Make Nigerian Pounded Yam

Pounded yam is white yam softened and then beaten until it becomes smooth, sticky and elastic, and it sits at the top of the Nigerian swallow hierarchy. Nigerians will argue about most things in their food and generally will not argue about this: iyan is what you serve when the occasion matters. The pounding is the dish. The yam is softened, transferred hot to a mortar and worked with a pestle until the structure breaks down completely and the mass turns stretchy, and there is a technique to it that varies between ethnic groups and is learned rather than described. It is hard physical work, traditionally done by women though not exclusively, and the sound of it carries. It is called iyan by the Yoruba, and the same or a closely related preparation is foutou in Côte d'Ivoire, fufu in Togo and Benin, and yam fufu in Ghana, which makes it one of the most widely made yam products in West Africa. Its texture is what distinguishes it from the rest of the swallow family: smoother than eba, more elastic than amala, and considerably more work than either. Food processors, blenders and hand mixers have made it accessible on a weeknight, and pounded yam flour has made it possible with no yam at all, which purists note without much affecting what happens in most kitchens.

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30 minMediumNigeria

Recette de Beatrice · Africook

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Kisra

Kisra, also spelled kissra, is the fermented flatbread of Sudan, South Sudan and Chad, made from sorghum flour left to ferment overnight and spread paper thin on a hot griddle. It is a staple rather than an accompaniment, and in Sudan its production has become a home based industry supplying households that no longer make it themselves. It comes in two forms. Kisra rhaheefa is the thin baked sheet, closely comparable to Ethiopian injera in appearance and in the lactic fermentation that produces it, though made from sorghum rather than teff. Kisra aseeda, also called aceda, is the same base cooked into a thick porridge instead. The two are eaten in different contexts and both are called kisra. The fermentation is what determines quality, and Sudanese cooks judge it by several variables at once: the sorghum genotype, the age and strength of the starter, the temperature and the time. Lactic acid bacteria and yeast do the work, producing the acids and alcohols that give kisra its sour flavour and its aroma. A weak or young starter gives a bland bread, which is why starters are kept going and shared between households.

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45 minMediumSudan

Recette de Nympha · Africook

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Fufu

Fufu is starch pounded to a smooth elastic mass, and it is among the most widely eaten things in West and Central Africa. The word comes from Twi, spoken in Ghana and Côte d'Ivoire, where it means to mash or to combine, and the sound of a mortar and pestle working in rhythm is the sound of fufu being made. What goes into it depends entirely on where you are. West Africa favours white yam, sometimes with plantain. Central Africa favours cassava. Plantain, cocoyam, semolina, rice and combinations of flours all appear, and each gives a different texture and a slightly different name. That variability is why fufu is better understood as a category than a recipe. It crossed the Atlantic with enslaved West Africans and survived. Foo foo and fou fou in the Caribbean are made with plantain or cornmeal, coocoo in Barbados is the same idea, and Cuban, Jamaican and Puerto Rican versions carry sweet plantain and pork fat. Whatever the base, it is eaten the same way: a piece is pulled off with the fingers, an indentation is pressed in with the thumb, and it is used to scoop soup or stew. It is never eaten alone, and its slightly tangy, near neutral flavour is what lets a heavily seasoned soup do the talking.

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50 minMediumCôte d'Ivoire · Nigerian

Recette de FoodChef · Africook

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Recettes

Ogi (Nigerian Pap)

Easy Ways To Make Nigerian Pounded Yam

Kisra

Fufu

Semovita

Kenkey

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Semovita

Kenkey

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