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Ogi Baba

Also known as Ogi Baba (Fermented Sorghum Drink — Northern)

Ogi Baba is the Northern Nigerian sorghum-based fermented grain drink — a thick, slightly sour, nourishing porridge-drink made from guinea corn (sorghum) that is soaked, lightly fermented, ground and cooked into a smooth preparation consumed as both a breakfast drink and a weaning food. Where the Southern Nigerian Ogi uses corn as its base, the Northern Ogi Baba uses sorghum — a more drought-resistant grain with a distinctive, slightly earthy, slightly bitter flavour profile

Ogi Baba, Nigerian cooking

Ingredients

  • 3 big cups of sorghum grain (guinea corn) or sorghum flour, soaked overnight if using whole grain
  • 5 glasses of water
  • Sugar or honey to taste
  • A pinch of salt
  • Evaporated milk or fresh milk for serving — optional

Method

  1. 01

    Soaking and Fermentation. If using whole sorghum grain, wash and soak in 3 glasses of water overnight. The fermentation that begins overnight is the source of Ogi Baba's characteristic slight sourness and probiotic character.

  2. 02

    Blending and Straining. Drain the soaked grain. Blend with 3 glasses of fresh water until smooth. Strain through a fine sieve or muslin cloth. The strained sorghum liquid will be thick and slightly grey — this is correct.

  3. 03

    Cooking. Pour the strained sorghum liquid into a pot. Bring to a boil over medium heat, stirring constantly to prevent sticking and lumps. Cook for 8 to 10 minutes, stirring continuously, until fully cooked through and smooth.

  4. 04

    Sweetening and Serving. Sweeten with sugar or honey to taste. Serve warm or allow to cool and serve cold over ice. For children, thin with evaporated milk and sweeten more generously.

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