Ogi (food)

Ogi (or Akamu) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, guinea corn or millet.[1][2][3][4] Traditionally, the grains are soaked in water for up to three days, before wet-milling or grounding 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, akara/acarajé or bread depending on individual choice.

akamu or 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: akamu or Ogi

Akamu (Pap) (Ogi), Nigerian dish made from fermented corn and Beans flour. 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 used usually as breakfast or dinner. The pap is mixed with Sugar or honey or taken alone.

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]