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.
Ingredients:
3 cups Corn ( I used white corn)
Direction:
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
Please can a 700 or 1000watts blender blend the soaked corn?
I want to be sure of how to get cornstarch from cornkernel, because I know how to get cornflour from cornkernel. Thankyou
answer me
how is ogi best served
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
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.
Please, how can I make fruity pap?
Pleasw How long can it stay in the freezer and not loose its taste and texture when made
many days
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.
Do you fry it? Last picture says its done. But top pic looks fried? Baked?
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.
don’t ever fry it in your life
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!
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
Millet & sorghum work as well. Probiotic tablet sounds like a great suggestion, I wonder where I can buy some.
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
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?
I don’t think the regular “Oyibo” sweet corn will work. Where do you live?
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.
Thanks for the addition. Where do you typically buy your dried corn?
Thanks I will give it a try
How do you Eko?
great. please how can dry corn pap be made?
Plz how can I make dawa? Is it the same process
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.
Iv seen ur products on ig….. Wonderful stuff! Is it available in UK by any chance?
Did you use dry white corn or fresh ones?
Dried
Can I use yellow corn instead white one? Do Nigerians prefer that? India we have yellow corn readily available
yes you can use yellow corn
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?
Definitely you can
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.
The corn will not be soft to the touch. regular white or yellow corn works, just make sure it’s not Popping corn.
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.
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.
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
Ii mistakenly put rice in my sorghum what Wii I do
Do you have a link on how to make kulikuli?
God bless you for this info. Been craving for years.
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
here is our zobo recipe https://www.9jafoodie.com/2012/01/zobo-a-brief-introduction-and-how-to-make-it/
it is called bean cake and not moin moin.v;)
Its moi moi
ánd also beans cake
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?
Aside from popping corn, any variety should work
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.
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
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
You should check out your local Nigerian food store.
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
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.
Hi Ganiyat… you cannot use fresh corn for Ogi unfortunately.
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?
You can usually find dried corn in the ethnic food section of most grocery stores, try wholefoods. I live in Canada.
Where in Canada did you get the corn please?
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….
Hello,
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?
CommentFROM TOKS’THIS WDERFUL
blessings……….
Oh that looks so beautiful.
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?
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.
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
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.
It is called Moin-Moin, and NOT Moi-Moi
reference please
Ogi from scratch? Serious tinz. Well done. My mum makes a version using cornmeal, I’ll check and report back.
Yes please! do report back, we will all love to learn from your mum.
Between you, my mum and sis yemmie, I’m going to be over-prepared for my husband’s house. Great tips.
lol… Happy we can help.
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 ;)
I have the brownish stuffs in my pantry actually… i will definitely try it with spices. Thanks for sharing!!!!!
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
Used to do this a lot as a child, I may have to go back to the basics on it again :)
Basics indeed!
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?
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.
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.
Yeiii!!! let me know how it goes. A great weekend to you as well.
this is wondaful,indeeed it is ideal trying things out yourself
For sure!! Let us know how it turns out
Easy and straight forward! I have to try this myself instead of paying N500 for one little bowl at the grocery store!
Thanks!! let me know how it turns out.