Akamu (Pap) (Ogi), Nigerian dish made from fermented corn and bean flour. It is more commonly known as akamu to the Igbo and ogi to the Yoruba, although both ethnic groups appear to share both words. It is used usually as breakfast or dinner. The pap is mixed with Sugar or honey or taken alone.
Ogi (or Akamu) is a fermentedcerealpudding 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]
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^"Ogi (pap)". Divine Foods Store Incorporated. Retrieved 2022-06-01.
^"Lavidalocavora". Archived from the original on 2014-12-30. Retrieved 2015-01-08.
^"UJI | Meaning & Definition for UK English | Lexico.com". Lexico Dictionaries | English. Archived from the original on June 1, 2022. Retrieved 2022-06-01.
^Nago, Mathurin Coffi; Hounhouigan, Joseph D.; Akissoe, Noël; Zanou, Elisabeth; Mestres, Christian (June 1998). "Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects". International Journal of Food Science & Technology. 33 (3): 307–315. doi:10.1046/j.1365-2621.1998.00169.x.