Ogi is a porridge prepared from fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet in West Africa.
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 or Akara.
Ogi is often marketed as a wet cake wrapped in leaves or transparent polythene bags. It is diluted to a solids content of 8 to 10% and boiled into a pap, or cooked and turned into a stiff gel called “agidi” of “eko” prior to consumption.
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. 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
What you will need to make Akamu/Ogi/Pap/Kira Masara
- Wet Corn Starch (Akamu, Ogi or Pap)
- Water (Hot and Cold)
- Evaporated Milk (Peak Milk)
- Sugar (to taste)
Preparation
- Put some lumps of akamu/ogi/pap into a sizeable bowl. Akamu rises during preparation so you should use a bowl big enough to contain the meal in its risen state. If in doubt, use a very big bowl, with time, you will learn which quantity can comfortably fit is which bowl size.
- Use a tablespoon to crush the lumps of ogi into very small pieces.
- Add cold water in small quantities and mix till you have a medium consistency with no lumps.
- Put a kettle of water to boil. Make sure the water will be enough. It is better to boil too much water than not have enough water when making akamu.
- Just before the water boils, stir the mix very well because some of the ogi may have settled at the bottom of the bowl. If not stirred well, this is the major cause of lumps when you start making it.
- Once the water boils, pour it slowly but steadily in a circular motion into the bowl of akamu and stir at the same time. Pouring the hot water slowly and stirring at the same is very important because this prevents lumps.
- Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the akamu has completely set.
- Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery. Remember that you will still add liquid evaporated milk.
- Add peak evaporated milk and some sugar to taste and stir everything to the way you like it.
Akamu goes well with Fried Plantain, Akara, Nigerian Moi Moi, Nigerian Pancake, Fried Yam, Fried Potatoes, Beans Porridge, Nigerian Okpa, even Nigerian Puff Puff.
The Percentage Chemical Composition Of Maize Grain
Nutrients Percentages
Carbohydrate 65 – 85
Protein 9 – 10
Moisture 12 – 15
Lipid 4 – 6%
Fat 3 – 5
Fibre 2 – 3
Ash 3
5 Health Benefits Of Pap/Akamu/Ogi/Kira Masara
- Easy Digestion: With corn pap, there is nothing like constipation or indigestion because the cereal digests easily. This is why in Nigeria; sick persons are given corn pap to drink.
- Superb for Breastfeeding: taking corn pap supplies the body with sufficient liquid the body needs, this is why women breastfeeding babies in Nigeria take corn pap as it enhances the supply of milk from the breast.
- Energy Booster: corn pap is mostly taken as a breakfast meal, this is because it is light and does not weigh the body down but instead increases the body’s energy level because it supplies carbohydrate.
- Reduces Risk of High Blood Pressure: Corn pap contains a high amount of Potassium and zero amount of sodium. This makes it perfect for lowering blood pressure.
- Contains Vitamins: corn used to make pap contains lots of vitamins which includes; Vitamin A, Vitamin C, Vitamin B5, B3, B1. It also contains Potassium, Zinc, Magnesium, Phosphorus, Chromium, Selenium and so on.
