OGI

Ogi is a traditional West African fermented cereal product, commonly consumed in Nigeria and neighboring countries. It is made from maize (corn) and, in some regions, from millet or sorghum. Ogi can be prepared as a smooth porridge or as a drink, depending on local preference. The grains are cleaned, soaked, and allowed to ferment for one to several days. After fermentation, the mash is ground and mixed with water, then strained to separate a liquid portion from a solids portion. The liquid is often eaten as a beverage, while the solids can be cooked into a thicker porridge.

In many communities the fermented liquid is known as akamu or koko, and the thick suspension or porridge is referred to as ogi. The fermentation gives ogi a distinctive sour flavor and contributes to its digestibility. Ogi is commonly eaten for breakfast, typically sweetened with sugar and sometimes with milk, evaporated milk, or groundnuts. It is also used as a weaning food for infants in some households.

Nutritionally, ogi provides carbohydrates and, depending on the grain used, varying amounts of protein and micronutrients. Fermentation can enhance digestibility and introduce probiotic bacteria. Ogi can be stored as a dried powder for longer shelf life and reconstituted with water when needed. The preparation and consumption of ogi hold cultural significance in many West African communities, reflecting traditional dietary practices and family hospitality.