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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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Mealie Pap

Mealie pap is South African maize porridge, made from milled white maize cooked slowly with water into a smooth, thick porridge. It is eaten by everyone and at every age, and it is one of the first solid foods many South African children are given. Sweet or savoury are both standard. With sugar and milk, or golden syrup and butter, it is breakfast. With chopped spring onion and sliced hard egg it becomes something closer to congee. Stiffer versions are eaten with meat and relish as the main starch of a meal, which is where pap en vleis comes from. It has close relatives across the continent, made from the same maize by the same method: ugali in Kenya and Tanzania, sadza in Zimbabwe, nsima in Malawi. Maize itself is not indigenous to Africa. It was brought from South America by the Portuguese and became the dominant staple across much of the continent within a few centuries. Mealie meal comes coarse or fine depending on use, and it is not as fine as cornflour, which is a different product and will not make pap.

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1 hrEasySouth Africa

Recette de Nympha · Africook

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Ogi (Nigerian Pap)

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Ogi (Nigerian Pap)

Mealie Pap