Traditionally processed Ogi is the type of Fufu made with fermented cornstarch with the distinctive sour taste. Ogi is simple yet very difficult to prepare with the powdered Ogi flour. Akpan is a fermented cereal pudding typically made from maize. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour.
Akpan - Ogi
- 1 cup fermented corn flour
- 1 cup cold water
- 3 cup hot water
- Mix the cold water and the cornflour. Mix well until lump free.
- Pour the cornflour into the boiling water.
- Cook for 5 mins or until thickened
- Serve with Yebessessi, Adokougbi, braised fish