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Traditional Ogi, also known as akamu or pap in English is made from fermented cornstarch that has a particular sour flavor.
The porridge is known in Kenya as Uji (not to be confused with ugali which is dough-like) and is made primarily of millet and sorghum.
What is Ogi?
Ogi or Akamu is a Nigerian fermented cereal made primarily of maize, sorghum, or millet. The grains are traditionally steeped in water for up to three days before being wet-milled and sieved to remove the husks.
After that, the filtered cereal is allowed to ferment for up to three days until it becomes sour. After, it’s either boiled into a pap or cooked into a creamy pudding. Depending on personal preference, it can be served with moin moin, Akara, or bread.
What Does Ogi Taste Like?
Ogi (pap) has a slightly sour and tangy taste due to the fermentation process. It has a smooth, creamy texture and a mild, slightly sweet flavor from the corn. The taste can vary depending on the specific grains used and the fermentation time.
What Is the English Name of Ogi?
The English name for ogi is pap. Three types of grains are commonly used in making ogi in Nigeria: white corn, yellow corn, and guinea corn (also known as sorghum).
Is Ogi Good for Babies?
It is authentic, slightly tangy and so comforting, especially for infants. Traditional processed Pap with a characteristic sour flavor complements Fried Plantain, Nigerian Pancake, Akara, Fried Yam, Puff Puff, and other dishes. When coupled with Akamu, any of them make an excellent breakfast.
What Is Ogi Called in Ghana?
In Ghana, Ogi is called koko or porridge. The name varies across different parts of Africa for this traditional fermented cereal-based dish.
What Is the Health Benefit of Ogi?
Pap is high in energy, protein, minerals, and vitamins. In addition, it functions as a probiotic, aiding in the relief of diarrhea and stomach discomfort in youngsters (or adults).
It is a nutritious cereal that is recommended as the initial weaning diet for babies as young as six months.
For toddlers, growing children, the elderly, lactating moms, and convalescents, pap is a wonderful gluten-free alternative.
Can Ogi Go Bad?
Yes, ogi in its paste form can go bad or spoil due to its high moisture content. Proper storage and handling is required to prevent spoilage and extend its shelf life. You can store it in the refrigerator or use the indigenous method of changing the water on it every three(3) days.
How to Make Ogi (Akamu)
They are two prevalent methods of making akamu in Nigeria and other regions of Africa. It is either made into a smooth porridge known as pap or boiled until solid to form eko or agidi. Spices such as ginger, garlic, cloves, or turmeric are also used to enhance the flavor of the agidi.
Cooked akamu has a creamy, silky custard-like flavor when spiced and tangy when not spiced, whereas raw ogi have a slightly sour flavor.
Unfortunately, nutrients are lost when akamu is processed conventionally. To add to the nutrients of this meal, it should be supplemented with high-protein legumes such as soybeans.
Ogi
Ingredients
- 1 cup fermented corn flour
- 1 cup cold water
- 3 cup hot water
Instructions
- Mix the cornflour in a medium-sized bowl of cold water. Mix well until lump free.1 cup fermented corn flour, 1 cup cold water
- Pour the mixed cornflour into the boiling water.3 cup hot water
- Cook for 5 mins or until thickened.
- Serve with milk, moi moi(bean pudding), akara(bean cake), plantain or any side of your choice.
cornflour
