Ogi food is one of Nigerian corn pudding breakfast that can easily be served with proteins as a side dish such as Akara, Moin Moin, or beans, it quite healthy, nutritious and a well-balanced meal.
Akamu is so common in Nigerian and it goes by so many names, the Igbos calls it akamu, the Yorubas Ogi, while the Hausa people refer to it as koko and is known as pap general in Nigeria.
However, nursing mothers usually introduce Ogi baba to their babies when breast milk alone is not enough to sustain the child.
Basically, this recipe Ogi is made from fermented grain maize, millet, or sorghum that is soaked for about 2 -3 days to tender.
Then it’s grounded in a grinding machine or with a food processor, thereafter, washes and sieved using chiffon cloths and allows settling in other to separate water from the pap wow! What a fresh wet corn starch pap.
How to make a perfect Ogi Pudding
- Ogi, Pap, or Akamu (wet corn starch or cornflour)
- Water (both hot and cold)
- Honey or sugar
- Milk (evaporated milk)
Method of preparation
- First of all, put a kettle of water in the fire to boil.
- Secondly, in a deep bowl, put some lumps of Ogi/akamu/pap don’t add water yet.
- Thirdly, use a tablespoon and crush the lumps of akamu into small pieces
- Fourthly, add little quantity of water as you mix to dissolve the akamu ensure the consistency is slightly thick with no lumps else it becomes watery or lumpy mess.
- Next step, just before you start pouring the boiled water stir the mixture again.
- Finally, pour in the boiled water in a circular and steady motion as the pap keep raising from watery to thick pap, as soon as is thick you stop adding hot water.
- Stir the pap properly in a circular motion to avoid lumps, if the Ogi is too thick add little hot water and stir.
In conclusion, add your sugar or honey and evaporated milk.
Serve and enjoy Ogi Nigerian Food!