Nigerian Ogi
₦1,000.00
Some cal it ogi, some call it akamu & Some call it pap.
It goes great with akara, moin moin, fried plantain, or even puff puff. If you’re not familiar with it, then the best way to describe it is as a custard/porridge made using the raw, fermented starch from ground white or yellow maize.
Preparation
- Grab a large mixing bowl and start by dissolving the raw ogi with the cold water to form a smooth paste.
- Add the hot water a little at the time, stirring the ogi simultaneously. The mixture should start to thicken and it’s up to you to decide how thick you would like it. Once you’ve got the consistency you want, stop adding water.
- Another technique is to combine all the ingredients in a saucepan, stirring continuously on low heat until the mixture thickens.
- Serve hot with a light sprinkling of sugar. Alternatively, you can sweeten it with dates/any other natural sweetener of your choice.