Ogi (food)
Fermented cereal pudding in Nigeria / From Wikipedia, the free encyclopedia
Ogi (or Akamu) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet.[1][2][3][4] Traditionally, the grains are soaked in water for up to three days, before wet-milling or grinding and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap , or cooked to make a creamy pudding also known as Agidi or Eko.[5] It may be eaten with moin moin, acarajé or bread depending on individual choice.
Alternative names | Akamu |
---|---|
Type | Pap or pudding |
Place of origin | Nigeria |
Region or state | West Africa |
Main ingredients | Maize, sorghum or millet |
Ingredients generally used | sugar |
Variations | Uji in Kenya |
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,[6][7][8] but often has a thinner gravy-like consistency.[9]
The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp and various yeasts including Saccharomyces and Candida spp.[1][10][11]