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Fermented Corn Drink

Also known as Fermented Corn Drink (Ogi Drink Cold Version)

Cold Ogi Drink is the refreshing, cold, thin drinking version of Nigeria's most universal food — corn pap (Ogi / Akamu / Koko) prepared at a much thinner consistency, slightly sweetened and served ice cold as a refreshing drink rather than a warm porridge. The fermented, slightly sour quality of properly made Ogi provides a naturally probiotic, gut-supporting drink with a pleasantly tangy flavour profile similar to a thin, lightly sweet kefir.

Fermented Corn Drink, Nigerian cooking

Ingredients

  • 1 big cup of Ogi powder (fermented corn pap — Akamu)
  • 4 glasses of cold water
  • Sugar or honey to taste
  • A squeeze of fresh lemon juice — to brighten the natural sourness
  • A pinch of salt
  • Ice cubes

Method

  1. 01

    Dissolving the Ogi. Place the Ogi powder in a bowl. Add 3 big tablespoons of cold water and stir very vigorously until completely smooth, lump-free and paste-like.

  2. 02

    Making the Cold Drinking Version. This cold version is not cooked — it is served raw to preserve the maximum probiotic character of the fermented corn. Add the 4 glasses of cold water gradually to the dissolved paste, stirring constantly, until a thin, uniformly smooth liquid forms.

  3. 03

    Sweetening. Add sugar or honey to taste. Add lemon juice and a pinch of salt. Stir very well.

  4. 04

    Straining. Pass through a fine sieve to ensure complete smoothness — no lumps should be present in a cold drinking Ogi.

  5. 05

    Chilling and Serving. Add ice cubes. Serve immediately in tall glasses or bottles. The cold Ogi Drink should be pale cream-coloured, slightly tangy from the fermentation, refreshingly cold and gently sweet.

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