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Ogi (or Akamu) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. [1][2][3][4] Traditionally, the grains are soaked in water for up to three days, before wet-milling or grinding and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour.
In Nigeria, akamu, ogi or Koko has a consistency similar to that of American pudding. [26] Ogi/Akamu in Nigeria is generally accompanied with "moin moin", a bean pudding, or "akara", which is a bean cake. There is also the thicker variety, called Eko among the Yorubas, Agidi among the Igbos. The pudding is cooked on heat until it is thicken.
Ogi or akamu is corn pudding common in Nigeria, called ogi by the Yoruba and akamu by the Igbo. [61] Eaten with bread, akara or beans; Egbo is a food made from corn. Mosa is a Yoruba food made from very ripe plantains, eggs, peppers and spices.
Ogi (food) From a page move : This is a redirect from a page that has been moved (renamed). This page was kept as a redirect to avoid breaking links, both internal and external, that may have been made to the old page name.
Swallow (food) Nsima of Malawi. Ragi mudde in Karnataka, India. Swallows are a category of dough -like African and Indian staple food made of cooked starchy vegetables and/or grains. [1] Fufu of Western Africa, ugali and nsima of Eastern Africa, and sadza of Southern Africa are examples of swallows.
Moin-moin or moi-moi (Yoruba) is a steamed or boiled bean pudding made from a mixture of washed and peeled beans and onions, fresh red peppers, spices, and often fish, eggs,chicken and/or crayfish. [2][3] It is a protein-rich Yoruba food [4][5] that is commonly eaten across Yorubaland and close regions in West Africa. [6]
Pozole – Mexican hominy and meat soup. Sagamite – American stew. Suam na mais – Filipino corn soup with pork or shrimp. Ugali – Type of maize meal made in Africa. Xarém – Portuguese corn meal soup. Creamed corn is a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn.
Akpan is made by fermenting maize kernels or powder. The fermented maize is then bagged together with condensed milk and iced to create a sweet dessert. [1][2] Some sources describe the dish as vegetable yogurt. [1] The dessert is popular in Benin and Togo. In Benin, the dish is referred to as Akassa.