How to make Ogi (Pap, eko, akamu) from Scratch

Akara - ogi - from - scratch - corn - meal - Nigerian - yoruba - food

Akara and Ogi

Nigerian Ogi Recipe

I had a strong craving for real pap some days back, the real stuff not the powdered stuff. I called my mum up and she explained how to make Ogi (Pap) from scratch, I didn’t get to consume the ogi until 6 days later but it was well worth it. The good thing about ogi is that it will last up to 8 weeks refrigerated.


3 cups Corn ( I used white corn)


Soak the Corn in a large bowl for up to 2 days, changing the water every 12 hours.

Thoroughly wash the corn with some cold water. In a blender, blend the corn until extremely smooth.

Using a sieve or cheese cloth, run the pureed corn  through with lots of  water. (this process separates the chaff). Discard the resulting chaff.

Leave the sieved corn to rest for 1 hour, the  solid part ( the ogi/pap) will settle at the bottom . Pour out some of the excess water  (you still want to leave a reasonable amount of water covering on the pap) and leave the ogi to rest for 2 more days ( for tartness). Changing the water every 12 hours.

The pap is ready when it looks as pictured above. Enjoy!

Ogi is traditionally served with Moi Moi or Akara


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Lose It Nigerian

By |July 20th, 2012|80 Comments


  1. feyilola bukola February 15, 2017 at 4:24 am - Reply

    answer me

  2. feyilola bukola February 15, 2017 at 4:21 am - Reply

    how is ogi best served

  3. Adedamola March 29, 2016 at 6:52 pm - Reply

    Hello, please any idea of how one can make the wet form of Adamu to powdery form for better preservation especially if your intention is send it out of the country. # I need help. Thanks

    • 9jafoodie
      9jafoodie March 30, 2016 at 8:28 am - Reply

      The thick part of the pap is typically poured into ogi sack, then a really heavy object is placed on to remove excess water. The resulting mass is then sundried.

  4. joy July 27, 2015 at 6:50 am - Reply

    Pleasw How long can it stay in the freezer and not loose its taste and texture when made

    • feyilola bukola February 15, 2017 at 4:26 am - Reply

      many days

  5. Aliyanna July 15, 2015 at 10:24 pm - Reply

    I did do it with rice and I did add the probiotic and fermented it for 2 days…smells pleasant…tart but pleasant. I asked a friend about it and he said that they wrapped it in banana leaves and fried it. I have some other ideas for it….but I think it will be a great addition!!! Thanks so much.

  6. karen carder July 15, 2015 at 12:34 am - Reply

    Do you fry it? Last picture says its done. But top pic looks fried? Baked?

    • e__victor
      e__victor July 15, 2015 at 6:05 am - Reply

      Are you referring to the Akara on the left? Yes that is fried.

      Ogi isn’t fried or baked. It’s similar to custard and made the same way.
      In the top picture, ogi is on the right.

    • feyilola bukola February 15, 2017 at 4:28 am - Reply

      don’t ever fry it in your life

  7. Aliyanna July 14, 2015 at 10:43 am - Reply

    I think you could find a probiotic tablet in most health food stores….or even online. Are you in Nigeria or from? I am moving there in a few months and trying to learn a few of the foods I have been told about.
    When you have ground the pap, and run it thru a sieve, you mention to rinse every 12 hours. It doesn’t look as if there is anything to wash off or change. Could you explain a little more.
    Also do you think milo or sorghum will need to be strain for the shaft? Not noticed anything like it.
    Am really new to this so really appreciate your help. We are excited to be moving to Nigeria!

  8. Aliyanna July 11, 2015 at 5:28 pm - Reply

    I was wondering if any other grains will work….my kids are allergic to corn. Was thinking that adding a little yogurt or a probiotic tablet would make this even more healthy. Thanks

    • 9jafoodie
      9jafoodie July 11, 2015 at 8:38 pm - Reply

      Millet & sorghum work as well. Probiotic tablet sounds like a great suggestion, I wonder where I can buy some.

      • Chika Onu August 11, 2016 at 10:42 pm - Reply

        Hello 9ja foodie, thanks so much for putting our local foods on the map. I tried d akamu recipie & it worked. Do u think u cld share these recipes & more on our page @ Earthen Pot magazine. we jst launched. send ur acceptance to me: [email protected]
        u can also like our facebookpage: Earthen Pot Magazine.
        Thank u

  9. ifeoluwa June 30, 2015 at 12:52 pm - Reply

    Hi, I can’t seem to find the dried corns anywhere and i have checked everywhere!, i was wondering if i could do it the way the women in Nigeria do it where they dry the kennel corn first then get it off the cobs then soak it, is that possible?

    • 9jafoodie
      9jafoodie July 1, 2015 at 8:37 pm - Reply

      I don’t think the regular “Oyibo” sweet corn will work. Where do you live?

      • oyibomama July 18, 2015 at 11:26 am - Reply

        I am a ‘oyinbo’ Eastern European lady married to a wonderful Igbo man for 18 years. I have prepared it with various dried corn here in Europe.

        • 9jafoodie
          9jafoodie July 19, 2015 at 9:58 pm - Reply

          Thanks for the addition. Where do you typically buy your dried corn?

  10. Sylvia May 23, 2015 at 3:50 am - Reply

    How do you Eko?

  11. Ngala Nadege February 24, 2015 at 5:29 am - Reply

    great. please how can dry corn pap be made?

  12. onyi December 11, 2014 at 11:42 am - Reply

    Plz how can I make dawa? Is it the same process

  13. Bubez foods June 24, 2014 at 6:44 pm - Reply

    The black spice with seed in it that you asked about is called ‘uziza’ in Igbo. We have about 10 different varieties of Akamu/pap that we produce in commercial quantity.

    • Obi July 12, 2016 at 12:49 pm - Reply

      Iv seen ur products on ig….. Wonderful stuff! Is it available in UK by any chance?

  14. rubydogra May 14, 2014 at 5:24 pm - Reply

    Did you use dry white corn or fresh ones?

  15. rubydogra May 14, 2014 at 5:21 pm - Reply

    Can I use yellow corn instead white one? Do Nigerians prefer that? India we have yellow corn readily available

  16. Wetin Beyourownna March 3, 2014 at 3:33 pm - Reply

    Hello, thanks for the video.

    Question: the dry corn I bought already has the ‘chaff’ industrially removed -or so it seems. Can I then skip the sieving stage since there is no chaff?

  17. adeyinka August 15, 2013 at 3:55 am - Reply

    Thanks for your tips.
    I have soaked my corn in water for 3 days already and its not even near being soft. Is it that there are special kind of corn for pap? Will love to have a reply. Thanks.

    • 9jafoodie
      9jafoodie August 18, 2013 at 1:19 pm - Reply

      The corn will not be soft to the touch. regular white or yellow corn works, just make sure it’s not Popping corn.

  18. Ola July 12, 2013 at 11:09 am - Reply

    I actually bought a super Ogi from a company who make Ogi in the UK. The quality is superb and I am confident that the water used is clean and the corn does not have any fungi.

  19. Mr. Bowie O. Atuah July 11, 2013 at 2:53 am - Reply

    I would like to intimate you that we can export, from Nigeria, quality varieties of local foodstuffs .i.e. Corn, Ogi, Millet, Gari (Yellow, Ijebu, Ajase), Beans (Oloyin, Milk, White), dried and grounded Pepper, Vegetables (Ugwu, Sokoyokoto, Igbo, Tete, Bitterleaf, Okazi) in dried or fresh format etc.
    We will greatly appreciate request from buyers.

    • Princess O. May 16, 2015 at 4:50 pm - Reply

      Hi, Is this offer still up? I live in central europe and I might need a supplier for these items for the Nigerian community here

  20. Nneka June 14, 2013 at 10:47 am - Reply

    Do you have a link on how to make kulikuli?

  21. Nneka June 14, 2013 at 10:46 am - Reply

    God bless you for this info. Been craving for years.

  22. kevwe May 14, 2013 at 6:54 am - Reply

    A big thank you to who ever share this recipe, I just finish making akamu with yellow corn and it came out well– can anyone share how to prepare zobo? Am craving for that too

  23. Anonymous May 13, 2013 at 2:50 pm - Reply

    it is called bean cake and not moin moin.v;)

    • Anon October 23, 2016 at 2:51 am - Reply

      Its moi moi

      • feyilola bukola February 15, 2017 at 4:32 am - Reply

        ánd also beans cake

  24. kevwe May 13, 2013 at 4:29 am - Reply

    Thanks for sharing this, I have been trying to prepare Akamu from scratch but am still struggling with it. Its been 3days since I soaked yellow corn but it’s still very strong with no change from the unsoaked ones. My question is, can any corn be used for this?

    • 9jafoodie
      9jafoodie May 21, 2013 at 11:14 am - Reply

      Aside from popping corn, any variety should work

  25. Lola May 6, 2013 at 10:03 am - Reply

    Thanks for sharing this. I really enjoyed doing it and it turned out very good. I shared my pictures on facebook with a food group.

  26. joy April 8, 2013 at 4:28 am - Reply

    Comment…@ Larry, if what u got was kind of sandy, it only implies that u didn’t get a smoothe paste when u blended it. For kunu Gyeda u blend partly roasted/fully roasted groundnut(epa) into a fine paste and sieve just as u would sieve ogi to seperate d milk from chaff, after which the groundnut milk will then be put in a saucepan and heat on the fire, u slowly add ogi into the milk and stir consistently to get a smooth paste, u can add more milk to get a not too thick paste, sweethen with honey or any other healthy sweetner. I hope this helps

  27. Opy March 20, 2013 at 11:19 pm - Reply

    Nice post, thanks for sharing. I live in Canada too and I’ll love to know where you got the sieve “cloth” from and he name it’s called here. Thanks a lot

    • 9jafoodie
      9jafoodie March 22, 2013 at 10:16 am - Reply

      You should check out your local Nigerian food store.

      • Opy April 8, 2013 at 3:58 pm - Reply

        So I have searched different grocery stores, Chinese stores and African stores but I couldnt find the white corn you used. Could you please tell me the store you got it from.
        I also asked for the cloth to sieve and I couldnt get that either. Please share the store names if you got them from Canada. Thanks

  28. Ganiyat February 5, 2013 at 7:06 am - Reply

    thanks for this recipe o, its makes a whole lot of sense . but i want to know, can i use d yellow corn, soft one at dt cos dts wt i cn lay my hands on around here.

    • 9jafoodie
      9jafoodie February 6, 2013 at 5:01 pm - Reply

      Hi Ganiyat… you cannot use fresh corn for Ogi unfortunately.

  29. Ada February 1, 2013 at 8:40 am - Reply

    I have been trying to make agidi/akamu from scratch with ground corn meal (from African store), but it has not been coming out well. I presume you are in the US, where do you buy this big bag of corn?, I don’t seem to find it anywhere (Walmart, Kroger, African store). Where did you buy your sieve? What kind of blender (what’s the Watt) do use that smoothens this well?

    • 9jafoodie
      9jafoodie February 2, 2013 at 6:46 am - Reply

      You can usually find dried corn in the ethnic food section of most grocery stores, try wholefoods. I live in Canada.

      • Tianah February 8, 2017 at 7:05 pm - Reply

        Where in Canada did you get the corn please?

    • Bibi November 11, 2013 at 1:07 pm - Reply

      The ‘sieve cloth’ is called cheesecloth.
      You can find cheesecloth in any fabric or craft store….their prices are more reasonable than what you find in a hardware store….

  30. Ada February 1, 2013 at 8:37 am - Reply

    I have been trying to make agidi/akamu from scratch with corn meal (from African store), but it has not been coming out well. I presume you are in the US, where do you buy this big bag of corn?, I don’t seem to find it anywhere (Walmart, Kroger, African store). Where did you buy your sieve? What kind of blender (what’s the Watt) do use that smoothens this well?

  31. Name November 13, 2012 at 1:34 pm - Reply


  32. Rhapsody October 5, 2012 at 7:52 pm - Reply

    Oh that looks so beautiful.

  33. Mstizzle September 2, 2012 at 3:46 pm - Reply

    Someone used to make this when I was younger!! Awwww, wow, memories. All I do now is go to the market and but. Pray tell, how is the red one made?

  34. Foodie August 30, 2012 at 2:10 pm - Reply

    Hi Larry,
    The texture of the shaft or the sieved portion? the sieved portion should be fine and watery. On the water question, you will find that after about an hour, the solid portion will be at the bottom, the other portion will be mostly water. You have to pour out the excess water, say 85% and It’s the left over that you switch up. If you look at the 3rd to the last picture in the post, you will see there is still some water covering the thickness at the bottom. I hope that helps.

  35. Larry August 30, 2012 at 1:20 pm - Reply

    I just finished sieving but the texture is like fine sand. Is that normal? Secondly, Im slightly confused. You said “pour out the excess water and leave the ogi to rest for 2 more days ( for tartness). Changing the water every 12 hours.” If the water is removed, how can you change water every 12 hours…. Please clarify….Nice post

    • 9jafoodie
      9jafoodie July 19, 2014 at 9:46 am - Reply

      it shouldn’t be graining at all after sieving, the resulting watery mixture should be smooth.. what type of sieve did you use? . for the further fermentation step, there should still be a layer of water covering the pap.

  36. Kunle August 25, 2012 at 5:01 pm - Reply

    It is called Moin-Moin, and NOT Moi-Moi

  37. Joxy August 9, 2012 at 11:27 am - Reply

    Ogi from scratch? Serious tinz. Well done. My mum makes a version using cornmeal, I’ll check and report back.

    • 9jafoodie
      9jafoodie August 10, 2012 at 9:36 am - Reply

      Yes please! do report back, we will all love to learn from your mum.

  38. CherryWine August 7, 2012 at 2:08 am - Reply

    Between you, my mum and sis yemmie, I’m going to be over-prepared for my husband’s house. Great tips.

  39. FLUFFYCUTETHING August 2, 2012 at 6:51 am - Reply

    I’ve been making ogi at home for a few years now…

    For a different taste you can blend in some ginger, and cloves aka konofiri. There’s also one long dark browinsh spice with seeds in it that i add but believe you me, i do not know the name *covers face* LOL. The spice is also used in pepper soup you may know it 😉

    • 9jafoodie
      9jafoodie August 4, 2012 at 8:14 am - Reply

      I have the brownish stuffs in my pantry actually… i will definitely try it with spices. Thanks for sharing!!!!!

      • chioma January 26, 2013 at 5:09 pm - Reply

        Do u know what the brown spice is called? Especially in igbo. I am in nigeria
        I would really love to try that out for variety

  40. Myne Whitman July 22, 2012 at 4:53 pm - Reply

    Used to do this a lot as a child, I may have to go back to the basics on it again 🙂

  41. cosmicyoruba July 21, 2012 at 10:30 am - Reply

    This makes it so easy.

    But I’m used to making ogi with a mix of millet and sorghum as well. Does anyone have any idea where I can get this from in London?

    Also does anyone have the recipe for kunu gyada from scratch?

    • 9jafoodie
      9jafoodie July 21, 2012 at 6:17 pm - Reply

      I love the taste and look of sorghum….. I am certain Nigerian food stores will probably carry it.I don’t have the recipe for kunu but I have all the ingredients to make it, please share if you find it.

  42. Adura Ojo July 21, 2012 at 2:53 am - Reply

    Great idea to share, 9jafoodie. I buy it frozen here in the UK all the time and it’s so expensive. My aunts did it in Naija but I never paid attention! Think I’ll try it now. Have a lovely weekend.

    • 9jafoodie
      9jafoodie July 21, 2012 at 8:09 am - Reply

      Yeiii!!! let me know how it goes. A great weekend to you as well.

  43. karisa July 20, 2012 at 2:35 pm - Reply

    this is wondaful,indeeed it is ideal trying things out yourself

  44. Dabs July 20, 2012 at 11:38 am - Reply

    Easy and straight forward! I have to try this myself instead of paying N500 for one little bowl at the grocery store!

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