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Ogi

Also known as Ogi (Corn Porridge — Vegan)

Ogi — also called Akamu in Igbo and Koko in Hausa — is the most universally consumed Nigerian food across all ethnic groups, ages and social classes. Made from fermented corn, guinea corn or millet that is dried and ground into a fine powder, Ogi is cooked with boiling water into a smooth, silky, naturally tangy porridge.

Ogi, Nigerian cooking

Ingredients

  • 1 big cup of Ogi powder (fermented corn flour / pap — labelled as Akamu or Ogi at African stores)
  • 3 to 4 glasses of water FOR SWEET VERSION:
  • Sugar or honey to taste
  • Evaporated milk, plant-based milk or Nono — optional FOR SAVOURY VERSION:
  • Salt to taste
  • A drizzle of palm oil — optional

Method

  1. 01

    Dissolving the Ogi. Measure 1 big cup of Ogi powder into a bowl. Add 4 big tablespoons of cold water gradually while stirring constantly with a spoon or fork until a completely smooth, lump-free paste forms. This cold-water dissolving step is critical — it prevents lumps when the mixture meets boiling water.

  2. 02

    Boiling the Water. Bring 2 to 3 glasses of water to a full, 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 continuously with a wooden spoon or whisk. The Ogi will immediately begin to thicken. Reduce heat to medium-low and continue stirring for 4 to 6 minutes until the porridge reaches your preferred thickness.

  4. 04

    For Sweet Version. Remove from heat. Add sugar or honey to taste and stir well. Serve in bowls with evaporated milk swirled over the top if desired.

  5. 05

    For Savoury Version. Season with salt. Drizzle a little palm oil over the top if desired. Serve hot as a base for Akara (Recipe #226) or standalone.

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