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Ogi Fermentation

Also known as Ogi Fermentation (Traditional Corn Pap Production)

The traditional fermentation of corn into Ogi (Akamu / Koko) is one of the most ancient food preservation and transformation practices in Nigeria — a process that converts raw maize into a gently fermented, easily digestible, mildly sour porridge-grain product through lactic acid fermentation. The fermentation significantly improves the nutritional bioavailability of the corn's minerals, produces beneficial lactic acid bacteria, reduces the anti-nutritional factors in raw gra

Ogi Fermentation, Nigerian cooking

Ingredients

  • A big quantity of dried whole maize kernels (yellow or white corn)
  • Water — abundant, for soaking and fermenting
  • A large container for fermentation
  • A fine muslin cloth for straining
  • A large pot for cooking

Method

  1. 01

    Washing and Soaking the Maize. Wash the dried maize kernels in several changes of cold water. Soak in a large container with abundant cold water for 2 to 3 days. Change the water once daily during soaking. The fermentation begins almost immediately as the natural microorganisms on the grain and in the water begin to break down the starches.

  2. 02

    Observation During Fermentation. After 24 hours, the soaking water will begin to turn slightly cloudy and will have a faint sour smell — the fermentation is beginning. After 48 hours, the smell will be noticeably sour and pleasant. After 72 hours, the corn will smell clearly fermented and pleasantly tangy.

  3. 03

    Wet Milling. Drain the fermented maize. Transfer in batches to a blender or traditional grinding stone. Add a small amount of fresh water. Grind until completely smooth.

  4. 04

    Straining. Strain the ground, fermented maize through a fine muslin cloth into a large bowl, collecting the starchy fermented liquid. Squeeze the cloth firmly to extract everything.

  5. 05

    Settling. Allow the strained liquid to settle for several hours. The starch will settle to the bottom as a thick paste while the sour liquid rests above. Pour off most of the liquid. The thick paste at the bottom is the raw Ogi.

  6. 06

    Storing Raw Ogi. The raw, wet Ogi paste is ready to cook at any time. A portion can be dried in the sun to make Ogi powder for longer storage.

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