akamu

Akamu is a traditional West African fermented cereal beverage, most commonly made from maize, though millet and sorghum are also used. It is a staple in many households and communities, particularly in Nigeria, where the drink is often consumed for breakfast. In some areas the same preparation is known by other names, such as ogi, with regional variations in texture and flavor.

The production process begins with cleaning the grains, which are then soaked in water for one to several days to promote natural fermentation. After fermentation, the mixture is mashed and sieved to remove solids, yielding a smooth, pale liquid that has a mildly sour taste. The residual solids can be dried and ground into flour for later use, or repurposed in other dishes. Fermentation enhances digestibility and can reduce antinutritional factors in the grain, contributing to its nutritional profile.

Serving typically involves warming the liquid and sweetening it with sugar or honey, and often adding milk or evaporated milk. It is commonly enjoyed on its own or accompanied by snacks such as fried akara or moin-moin, and can be eaten with groundnuts or other accompaniments. Akamu is valued for its quick preparation, versatility, and role in traditional foodways, while also being produced commercially in many regions.