Ogi (food)

Ogi
Ogi
TypePap or pudding
Place of originNigeria
Region or stateWest Africa
Main ingredientsMaize, sorghum or millet
Ingredients generally usedSugar
VariationsUji in Kenya
  •  Wikimedia Commons logo Media: Ogi
Ogi, also known as pap and akamu, a Nigerian dish made from corn. It is more commonly known as koko to the Hausa, akamu to the Igbo and ogi to the Yoruba. It is eaten for breakfast or dinner, and may be sweetened with sugar or honey.

Ogi, pap, eko, koko or akamu is a cereal pudding and street food in Nigeria, Benin and Togo., typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet-milling or grinding, sieving to remove husks, and straining. It is then boiled into a pap, or cooked to make a creamy pudding also known as agidi or eko. It may be eaten with moin moin, acarajé or bread. In solid jello form, it is called eko or agidi. In soft pudding form, it is called koko, ogi or akamu. Ogi baba is the brown type made from sorghum or millet, many times fermented.

Overview

Eko

In Kenya, the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast and dinner, but often has a thinner gravy-like consistency.

The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp. and various yeasts including Saccharomyces and Candida spp.

The dish is known as Akamu among the Igbo people of southeastern Nigeria and is prepared in a manner similar to British custard. Akamu is commonly served with a variety of accompaniments, including:

Ingredients

Source

See also

References

  1. 1 2 "Fermented Cereals - A Global Perspective". United Nations FAO. Retrieved 2006-07-22.
  2. ↑ "Process of making Ogi (pap, akamu)". Vanguard. Lagos, Nigeria. 2017-04-26. Retrieved 2022-06-01.
  3. ↑ Kenzap (2020-07-14). "AKAMU/OGI (PAP)". Diet Tech Africa. Archived from the original on 2023-06-09. Retrieved 2022-06-01.
  4. ↑ "Oloye Corn Meal - Akamu / Pap / Koko/ogi". My Sasun. Retrieved 2022-06-01.
  5. ↑ "Ogi (pap)". Divine Foods Store Incorporated. Archived from the original on 2022-06-27. Retrieved 2022-06-01.
  6. ↑ Odunfa, S. A.; Adeyele, S. (1985-04-01). "Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel". Journal of Cereal Science. 3 (2): 173–180. doi:10.1016/S0733-5210(85)80027-8. ISSN 0733-5210.
  7. ↑ Sanni, A.I.; Asiedu, M.; Ayernor, G.S. (2001-09-01). "Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel". Plant Foods for Human Nutrition. 56 (3): 217–223. Bibcode:2001PFHN...56..217S. doi:10.1023/A:1011131929588. ISSN 1573-9104. PMID 11442222.
  8. ↑ Aliyu, Saadatu Balarabe; Aremu, Matthew Olaleke; Onwuka, Jude Chinedu; Passali, David Bala (2023-10-31). "Nutritive and Antinutritive Values of Fermented Guinea Corn (Sorghum bicolor L.) Fortified with Bambara Groundnut (Vigna subterranea L.) Flour". Lafia Journal of Scientific and Industrial Research. 1: 15–21. doi:10.62050/ljsir2023.v1n2.268. ISSN 3027-1800.
  9. ↑ "Lavidalocavora". Archived from the original on 2014-12-30. Retrieved 2015-01-08.
  10. ↑ "UJI | Meaning & Definition for UK English | Lexico.com". Lexico Dictionaries | English. Archived from the original on June 1, 2022. Retrieved 2022-06-01.
  11. ↑ Ekpa, Onu; Palacios-Rojas, Natalia; Kruseman, Gideon; et al. (2019-10-03). "Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities". Food Reviews International. 35 (7): 609–639. doi:10.1080/87559129.2019.1588290. ISSN 8755-9129. S2CID 155197863.
  12. ↑ "Bella online".
  13. ↑ Nago, Mathurin Coffi; Hounhouigan, Joseph D.; Akissoe, Noël; et al. (June 1998). "Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects". International Journal of Food Science & Technology. 33 (3): 307–315. doi:10.1046/j.1365-2621.1998.00169.x.
  14. ↑ Omemu, Adebukunola Mobolaji; Okafor, Uchechukwu Ifeoma; Obadina, Adewale O.; et al. (July 2018). "Microbiological assessment of maize ogi cofermented with pigeon pea". Food Science & Nutrition. 6 (5): 1238–1253. doi:10.1002/fsn3.651. PMC 6060903. PMID 30065825.
  15. 1 2 "Akamu Recipe | How To Make Akamu From Corn | Pap/Ogi Recipe – The online cook". Retrieved 2026-06-04.
  16. ↑ Uguru, Chichi (2017-03-18). "How to make the perfect Pap/Akamu/Ogi (African Corn Pudding)". My Diaspora Kitchen. Retrieved 2026-06-04.