Ogi (food)

Ogi, pap, eko, koko or akamu is a cereal pudding and street food from Southwestern 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, 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.^[5] It may be eaten with moin moin, acarajé or bread.

Ogi

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
Media: Ogi

Akamu, also known as pap and ogi, a Nigerian dish made from corn. It is more commonly known as akamu to the Igbo and ogi to the Yoruba, although both ethnic groups appear to share both words. It is eaten for breakfast or dinner, and may be sweetened with sugar or honey.

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]

See also

• Boza – Fermented grain drink
• Fermentation in food processing
• List of African dishes
• Mageu – African fermented beverage
• Poi – Starchy Polynesian dish that is sometimes fermented
• Pozol – Fermented corn drink from the Americas
• Tamarind pap

• Food portal