ogi — Nigeria

Ogi, known as akamu among the Igbo, is a fermented cereal pudding eaten across Nigeria, most often for breakfast or as an evening meal. It is made by soaking grains, usually maize but also sorghum or millet, in water for a few days until they ferment and soften, then wet-milling and sieving them into a smooth, slightly sour paste. The dish is reported throughout Nigeria and is one of the most common foods served to babies being weaned, cooked thinner and milder for that purpose. Both names, ogi and akamu, are used by different groups for what is largely the same preparation, and the two words are said to be shared across ethnic lines rather than strictly separated. To prepare it, the soaked, fermented grains are ground with water and passed through a sieve or cloth to remove the husks, leaving a milky liquid that is left to settle; the water on top is poured away and the settled starch, called the ogi paste, is stored chilled until needed. To serve, a portion of this paste is stirred into boiling water over low heat, whisking constantly, until it thickens into a smooth, pourable pudding known as pap. What distinguishes one bowl from another is mainly the grain used: white or yellow maize gives a pale, mild pap, while sorghum or millet produce a darker, more pronounced flavour. It is generally eaten plain or stirred with sugar or honey, and is often paired with fried bean cakes (akara) or a fritter on the side rather than mixed into the pudding itself.