Ogi (food)
 | |
| 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 |
_(Ogi)_(cropped).jpg)
Ogi, pap, eko, koko or akamu is a cereal pudding and street food in Nigeria, Benin and Togo., 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 solid jello form, it is called eko or agidi. In soft pudding form, it is called koko, ogi or akamu. Ogi baba is the brown type made from sorghum or millet, many times fermented.[6][7][8]
Overview
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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,[9][10][11] but often has a thinner gravy-like consistency.[12]
The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp. and various yeasts including Saccharomyces and Candida spp.[1][13][14]
The dish is known as Akamu among the Igbo people of southeastern Nigeria and is prepared in a manner similar to British custard. Akamu is commonly served with a variety of accompaniments, including:[15][16]
- Pap and Milk with Sugar
- Akamu and Akara
- Ogi and Moi Moi
- Akamu and fried plantains (dodo)
- Pap and honey
Akamu is associated with several potential health benefits, including supporting digestive health, providing a source of energy, promoting hydration, and aiding nutrient absorption. Its soft texture and easy digestibility also make it suitable for infants, older adults, and individuals recovering from illness.[17]
A typical serving of Akamu contains approximately 120 kcal, 26 g of carbohydrates, 2.5 g of protein, 1.5 g of dietary fiber, and 1.2 mg of iron.[18][19]
Ingredients
[edit]Source[15]
- White Corn
- Water
See also
[edit]- Boza – Fermented grain drink
- Fermentation in food processing
- List of African dishes
- Mageu – African fermented beverage
- Poi – Starchy Polynesian dish that is sometimes fermented
- Pozol – Fermented corn drink from the Americas
- Tamarind pap
References
[edit]- 1 2 "Fermented Cereals - A Global Perspective". United Nations FAO. Retrieved 2006-07-22.
- ↑ "Process of making Ogi (pap, akamu)". Vanguard. Lagos, Nigeria. 2017-04-26. Retrieved 2022-06-01.
- ↑ Kenzap (2020-07-14). "AKAMU/OGI (PAP)". Diet Tech Africa. Archived from the original on 2023-06-09. Retrieved 2022-06-01.
- ↑ "Oloye Corn Meal - Akamu / Pap / Koko/ogi". My Sasun. Retrieved 2022-06-01.
- ↑ "Ogi (pap)". Divine Foods Store Incorporated. Archived from the original on 2022-06-27. Retrieved 2022-06-01.
- ↑ Odunfa, S. A.; Adeyele, S. (1985-04-01). "Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel". Journal of Cereal Science. 3 (2): 173–180. doi:10.1016/S0733-5210(85)80027-8. ISSN 0733-5210.
- ↑ Sanni, A.I.; Asiedu, M.; Ayernor, G.S. (2001-09-01). "Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel". Plant Foods for Human Nutrition. 56 (3): 217–223. doi:10.1023/A:1011131929588. ISSN 1573-9104.
- ↑ Aliyu, Saadatu Balarabe; Aremu, Matthew Olaleke; Onwuka, Jude Chinedu; Passali, David Bala (2023-10-31). "Nutritive and Antinutritive Values of Fermented Guinea Corn (Sorghum bicolor L.) Fortified with Bambara Groundnut (Vigna subterranea L.) Flour". Lafia Journal of Scientific and Industrial Research: 15–21. doi:10.62050/ljsir2023.v1n2.268. ISSN 3027-1800.
- ↑ "Lavidalocavora". Archived from the original on 2014-12-30. Retrieved 2015-01-08.
- ↑ "UJI | Meaning & Definition for UK English | Lexico.com". Lexico Dictionaries | English. Archived from the original on June 1, 2022. Retrieved 2022-06-01.
- ↑ 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.
- ↑ "Bella online".
- ↑ 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.
- ↑ 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.
- 1 2 "Akamu Recipe | How To Make Akamu From Corn | Pap/Ogi Recipe – The online cook". Retrieved 2026-06-04.
- ↑ Uguru, Chichi (2017-03-18). "How to make the perfect Pap/Akamu/Ogi (African Corn Pudding)". My Diaspora Kitchen. Retrieved 2026-06-04.
- ↑ "How To Make Pap/Akamu/Ogi – A Wonderful And Nourishing Delight🌽 - 9jakitchen-Comfort Through Food". 2025-04-10. Retrieved 2026-06-04.
- ↑ "How To Make Pap/Akamu/Ogi – A Wonderful And Nourishing Delight🌽 - 9jakitchen-Comfort Through Food". 2025-04-10. Retrieved 2026-06-04.
- ↑ Okafor, Chidinma Adanna; Ukwueze, Ngozika Maria (2024). "Protein-enriched Akamu: Nutritional sensory and microbial quality evaluation". World Journal of Biology Pharmacy and Health Sciences. 19 (1): 298–305. doi:10.30574/wjbphs.2024.19.1.0433. ISSN 2582-5542.
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