Ogi (food)

Last updated
Ogi
Ogi;Pap.jpg
Alternative namesAkamu
Type Pap or pudding
Place of origin Nigeria
Region or state West Africa
Main ingredients Maize, sorghum or millet
Ingredients generally used Sugar
VariationsUji in Kenya
  •   Commons-logo.svg 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. Akamu (Pap) (Ogi) (cropped).jpg
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.

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.

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

References

  1. 1 2 "Fermented Cereals - A Global Perspective". United Nations FAO. Retrieved 2006-07-22.
  2. ↑ "Process of making Ogi (pap, akamu)". Vanguard News. 2017-04-26. Retrieved 2022-06-01.
  3. ↑ Kenzap (2020-07-14). "AKAMU/OGI (PAP)". Diet Tech Africa. Archived from the original on 2023-06-09. Retrieved 2022-06-01.
  4. ↑ "Oloye Corn Meal - Akamu / Pap / Koko/ogi". My Sasun. Retrieved 2022-06-01.
  5. ↑ "Ogi (pap)". Divine Foods Store Incorporated. Retrieved 2022-06-01.
  6. ↑ "Lavidalocavora". Archived from the original on 2014-12-30. Retrieved 2015-01-08.
  7. ↑ "UJI | Meaning & Definition for UK English | Lexico.com". Lexico Dictionaries | English. Archived from the original on June 1, 2022. Retrieved 2022-06-01.
  8. ↑ Ekpa, Onu; Palacios-Rojas, Natalia; Kruseman, Gideon; et al. (2019-10-03). "Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities". Food Reviews International. 35 (7): 609–639. doi: 10.1080/87559129.2019.1588290 . ISSN   8755-9129. S2CID   155197863.
  9. ↑ "Bella online".
  10. ↑ Nago, Mathurin Coffi; Hounhouigan, Joseph D.; Akissoe, Noël; et al. (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.
  11. ↑ Omemu, Adebukunola Mobolaji; Okafor, Uchechukwu Ifeoma; Obadina, Adewale O.; et al. (July 2018). "Microbiological assessment of maize ogi cofermented with pigeon pea". Food Science & Nutrition. 6 (5): 1238–1253. doi:10.1002/fsn3.651. PMC   6060903 . PMID   30065825.


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