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Ogi with Akara

Also known as Ogi with Akara (Budget Yoruba Breakfast)

Ogi (corn porridge) with Akara (bean fritters) is the most beloved and widely eaten budget breakfast in all of Yorubaland — a nutritionally complete, naturally vegan, deeply satisfying morning meal that has sustained the Yoruba people for centuries. The smooth, slightly sour corn porridge (Ogi) and the crispy, golden, spiced bean fritters (Akara) complement each other perfectly — the cool sweetness of the Ogi against the hot crunch of the Akara.

Ogi with Akara, Nigerian cooking

Ingredients

  • 1 big cup of Ogi powder (fermented corn pap / akamu)
  • 3 to 4 glasses of water
  • Sugar or honey to taste
  • Evaporated milk — optional FOR THE AKARA:
  • 2 big cups of black-eyed peas, soaked and peeled
  • 1 medium onion
  • 2 to 3 Atarodo (hot chilli peppers), blended
  • 1 tablespoon of ground crayfish
  • 1 teaspoon of salt
  • Palm oil or vegetable oil for deep-frying

Method

  1. 01

    Making the Akara Batter. Blend peeled beans with onion and Atarodo using minimum water to achieve a thick, stiff batter. Add crayfish and salt. Beat vigorously in circular motions for 4 minutes to incorporate air — the air makes Akara light and fluffy.

  2. 02

    Frying the Akara. Heat oil to hot oven heat in a deep pan. Drop spoonfuls of batter into the hot oil. Fry for 3 to 4 minutes per batch, turning, until deep golden-brown. Drain on paper towels. Serve immediately.

  3. 03

    Making the Ogi. Mix Ogi powder with 4 big tablespoons of cold water until completely smooth and lump-free. Bring 2 to 3 glasses of water to a vigorous rolling boil. Pour in the dissolved Ogi paste while stirring continuously. Cook over medium heat for 4 to 6 minutes until smooth and your preferred thickness. Sweeten with sugar or honey. Serve with evaporated milk swirled over if desired.

  4. 04

    Serving Together. Serve hot Ogi in a bowl alongside a plate of freshly fried Akara. Eat immediately — this combination is best when both the Ogi and Akara are piping hot.

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