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Ogi with Akara

Also known as Ogi with Akara (Corn Porridge with Bean Fritters)

Ogi with Akara is the quintessential Nigerian breakfast — a combination so deeply embedded in Nigerian food culture that it transcends ethnic and regional boundaries. Ogi is a smooth, silky porridge made from fermented corn, guinea corn or millet that is cooked to a thick, comforting consistency and served sweet with sugar, honey or evaporated milk.

Ogi with Akara, Nigerian cooking

Ingredients

  • 1 cup of Ogi powder (fermented corn flour / pap)
  • 3 cups of water
  • Sugar or honey to taste
  • Evaporated milk (optional, to taste)
  • Serve alongside freshly made Akara (see Recipe #001)

Method

  1. 01

    Dissolving the Ogi. Measure 1 cup of Ogi powder into a bowl. Add 3 to 4 big tablespoons of cold water and stir vigorously until a completely smooth, lump-free paste forms. This step is critical — any undissolved lumps will create a lumpy porridge.

  2. 02

    Boiling the Water. Bring 2 cups of water to a vigorous, rolling boil in a saucepan.

  3. 03

    Cooking the Ogi. Pour the dissolved Ogi paste into the boiling water in a slow, steady stream while stirring constantly with a wooden spoon or whisk. This constant stirring prevents lumps from forming. Reduce the heat to low and continue stirring for 4 to 6 minutes until the porridge thickens to your desired consistency.

  4. 04

    Adjusting Consistency. For a thinner porridge, add more boiling water and stir. For thicker consistency, cook longer. Traditional Ogi is moderately thick — it should coat the back of a spoon.

  5. 05

    Serving. Pour into bowls. Add sugar or honey to taste. Add a swirl of evaporated milk for creaminess if desired. Serve immediately alongside hot, freshly fried Akara.

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