Ogi (food)

Ogi (or Akamu) is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet.^[1] 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. It is then boiled into a pap, or cooked to make a creamy pudding. It may be eaten with moin moin, akara or Bread depending on individual choice.

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. ^[2] but often has a thinner gravy-like consistency.^[3]

The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp and various yeasts including Saccharomyces and Candida spp.^[1][4]

External links[]

• How to make ogi

See also[]

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

References[]

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