Ogi (food) explained

Ogi
Image Alt:Ogi
Alternate Name:Akamu
Country:Nigeria
Region:West Africa
Type:Pap or pudding
Main Ingredient:Maize, sorghum or millet
Minor Ingredient:sugar
Variations:Uji in Kenya

Ogi (or Akamu) is a fermented cereal pudding and popular street food from 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 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 also known as Agidi or Eko.[5] It may be eaten with moin moin, acarajé or bread depending on individual choice.

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. Web site: Fermented Cereals - A Global Perspective. United Nations FAO. 2006-07-22.
  2. Web site: 2017-04-26 . Process of making Ogi (pap, akamu) . 2022-06-01 . Vanguard News . en-GB.
  3. Web site: Kenzap . 2020-07-14 . AKAMU/OGI (PAP) . 2022-06-01 . Diet Tech Africa . en-US.
  4. Web site: Oloye Corn Meal - Akamu / Pap / Koko/ogi . 2022-06-01 . My Sasun . en.
  5. Web site: Ogi (pap) . 2022-06-01 . Divine Foods Store Incorporated . en-US.
  6. Web site: Lavidalocavora. 2015-01-08. https://web.archive.org/web/20141230041245/http://www.lavidalocavore.org/diary/5320/wild-fermentation-how-to-make-uji-kenyan-millet-porridge. 2014-12-30. dead.
  7. Web site: UJI Meaning & Definition for UK English Lexico.com . https://web.archive.org/web/20220601135935/https://www.lexico.com/definition/uji . dead . June 1, 2022 . 2022-06-01 . Lexico Dictionaries English . en.
  8. Ekpa . Onu . Palacios-Rojas . Natalia . Kruseman . Gideon . Fogliano . Vincenzo . Linnemann . Anita R. . 2019-10-03 . Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities . Food Reviews International . 35 . 7 . 609–639 . 10.1080/87559129.2019.1588290 . 155197863 . 8755-9129. free .
  9. Web site: Bella online.
  10. Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects. International Journal of Food Science & Technology. 33. 3. 307–315. June 1998. 10.1046/j.1365-2621.1998.00169.x. Nago. Mathurin Coffi. Hounhouigan. Joseph D.. Akissoe. Noël. Zanou. Elisabeth. Mestres. Christian.
  11. Omemu . Adebukunola Mobolaji . Okafor . Uchechukwu Ifeoma . Obadina . Adewale O. . Bankole . Mobolaji O. . Adeyeye . Samuel Ayofemi Olalekan . July 2018 . Microbiological assessment of maize ogi cofermented with pigeon pea . Food Science & Nutrition . en . 6 . 5 . 1238–1253 . 10.1002/fsn3.651 . 6060903 . 30065825.

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