| Alternative names | Akamu |
|---|---|
| Type | Pap or pudding |
| Place of origin | Nigeria, Kenya, Cameroon |
| Region or state | West Africa |
| Main ingredients | Maize, sorghum or millet |
| Ingredients generally used | sugar |
| Variations | Uji in Kenya |
| |
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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 or akara.
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
See also
References
- ^ a b "Fermented Cereals - A Global Perspective". United Nations FAO. Retrieved 2006-07-22.
- ^ "Lavidalocavora". Archived from the original on 2014-12-30. Retrieved 2015-01-08.
- ^ "Bella online".
- ^ Nago, Mathurin Coffi; Hounhouigan, Joseph D.; Akissoe, Noël; Zanou, Elisabeth; Mestres, Christian (June 1998). "Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects". International Journal of Food Science & Technology. 33 (3): 307–315. doi:10.1046/j.1365-2621.1998.00169.x.