📝 About This Recipe
Ogi, also known as Akamu, is a beloved Nigerian fermented cereal pudding crafted from maize, sorghum, or millet. This silky, custard-like staple carries a signature tangy profile—a result of a natural 3-day lactic acid fermentation process that unlocks deep nutritional benefits and a refreshing aroma. Whether served as a comforting breakfast or a gentle first food for infants, Ogi is a masterclass in the beauty of West African fermentation traditions.
🥗 Ingredients
The Fermentation Base
- 3 cups Dry Yellow or White Maize (cleaned and sorted for stones)
- 6-8 cups Filtered Water (for soaking and blending)
The Aromatics (Optional for depth)
- 1 inch piece Fresh Ginger (peeled and sliced)
- 4-5 pieces Dried Cloves (whole)
For Cooking and Serving
- 2-3 cups Boiling Water (must be at a rolling boil)
- 1/2 cup Evaporated Milk (or to taste)
- 2-3 tablespoons Granulated Sugar or Honey (as a sweetener)
- 1 pinch Ground Cinnamon (optional garnish)
👨🍳 Instructions
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1
Thoroughly wash the dried maize in cold water to remove dust and debris. Place the maize in a large glass or ceramic bowl and cover with enough water so it sits 2 inches above the grain level.
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2
Cover the bowl loosely with a clean cloth or lid. Let it sit at room temperature for 2 to 3 days to ferment. You will notice small bubbles and a distinct sour aroma; this is the natural fermentation at work.
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3
On the third day, drain the soaking water and rinse the softened maize once more. If using ginger and cloves, add them to the maize now.
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4
Transfer the maize to a high-speed blender. Add just enough fresh water to cover the grains and blend until the mixture is completely smooth and silky.
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5
Prepare a large bowl covered with a fine chiffon cloth or a dedicated Ogi nut-milk bag. Pour the blended mixture into the cloth in batches.
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6
Squeeze the cloth firmly to extract the fine starch milk into the bowl, leaving the coarse chaff behind. You can add a little extra water to the chaff and squeeze again to ensure all starch is recovered.
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7
Discard the chaff and let the strained liquid sit undisturbed for 3-5 hours. The starch will settle at the bottom, leaving clear water (Omidun) on top.
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8
Carefully pour off the clear water. The thick, creamy paste remaining at the bottom is your raw Ogi. You can store this in the fridge for up to a week or freeze it in blocks.
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9
To cook: Place 1 cup of the raw Ogi paste into a clean pot or bowl. Add a small amount of room temperature water and stir until it forms a smooth, lump-free slurry with the consistency of heavy cream.
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10
Bring a kettle of water to a vigorous, rolling boil. This is crucial for the starch to gelatinize properly.
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11
Slowly pour the boiling water into the Ogi slurry in a steady stream while stirring constantly in one direction. Watch as the color changes from opaque to slightly translucent and the mixture thickens.
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12
Once it reaches your desired thickness, stop adding water. If it hasn't thickened sufficiently, place it over low heat for 1-2 minutes, stirring continuously until it sets.
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13
Serve immediately while hot, swirling in milk and sweetener to your preference.
💡 Chef's Tips
For a deeper flavor, use a mix of yellow maize and sorghum (Guinea corn). Ensure the water is at a 'rolling boil'—if the water isn't hot enough, the Ogi will remain watery and won't set. To store raw Ogi for longer, keep it covered with a thin layer of fresh water in the fridge and change the water daily. If you prefer a very sour taste, let the fermentation go for a full 4 days, but no longer or it may spoil. Always use a wooden spoon or a sturdy whisk to prevent lumps during the thickening process.
🍽️ Serving Suggestions
Pair with hot, crispy Akara (fried bean cakes) for the ultimate Nigerian breakfast. Serve alongside Moin Moin (steamed bean pudding) for a protein-rich, savory contrast. Top with fresh berries and toasted coconut flakes for a modern, fusion-style porridge. Enjoy with a side of fried plantains or toasted bread. For a savory twist, skip the sugar and serve with a side of spicy fried fish.