Akamu (Pap) (Ogi), Nigerian dish made from corn. It is more commonly known as akamu to theIgbo and ogi to theYoruba, although both ethnic groups appear to share both words. It is used usually as breakfast or dinner. The pap is mixed with Sugar or honey or taken alone.
Ogi (also known asPap orAkamu) is acerealpudding and popular street food fromNigeria, typically made frommaize,sorghum, ormillet.[1][2][3][4] Traditionally, the grains are soaked in water for up to three days, beforewet-milling or grinding and sieving to remove husks. The filteredcereal is then poured into a cheese clothe to get rid of water used in sieving and can be stored in it or in a fridge. It is then boiled into apap, or cooked to make a creamypudding also known as Agidi or Eko.[5] It may be eaten withmoin moin,acarajé orbread depending on individual choice.
InKenya, theporridge is known as uji (not to be confused withugali) and is generally made with millet and sorghum. It is commonly served forbreakfast and dinner,[6][7][8] but often has a thinner gravy-like consistency.[9]
^Nago, Mathurin Coffi; Hounhouigan, Joseph D.; Akissoe, Noël; et al. (June 1998). "Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects".International Journal of Food Science & Technology.33 (3):307–315.doi:10.1046/j.1365-2621.1998.00169.x.
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