This is a quick “Recipe” on making ogi/ akamu from cornmeal or Corn flour. The tip is very handy for those who live abroad. This is the easiest pap you will ever make as nature does all the work for you.
We also have a traditional ogi recipe, this shows how ogi is made in Nigeria.
Ingredients:
- White Cornmeal * or Corn flour – Desired amount
- Water
Other: Container with a tight fitting lid
Direction:
- Combine the corn flour or corn meal with enough water to completely cover. Mix thoroughly
- Cover tightly and leave in a warm space to ferment for 14-21 days (the longer the fermentation, the more tart the pap becomes)
- You will notice that the solid portion of the mix will remain at the bottom while the water floats at the top. Change the water every 3 – 5 days while the mixture ferment
Your pap is ready to use in making ogi/ akamun or Eko / agidi after the fermentation period. Remove all excess water and store in the fridge.
*If using cornmeal, puree/blend the resulting sediment in a blender to combat the potential grainy texture.
How to process raw ogi into pap
Ingredients
- ½ cup solid ogi
- ¼ cup cold water
- 2-3 cups boiling water (depending on your desired level of thickness)
Direction
- In a large bowl, combine the solid ogi and 1/4 cup cold water. Mix thoroughly until you have a thick paste
- Add the boiling water into the pap paste a little at a time while simultaneously mixing the pap. The resulting mixture will thicken. Stop adding water as soon as desired texture is achieve
Alternatively
- Combine all the ingredients in a pot and place on low-medium heat, stir continuously until the pap thickens to desired state./li>
Serve ogi with fresh honey and fruits.
God bless u. Thanks
Hi Ronke,
Please do i still need to sieve after changing the water? You did not mention blending in the steps you listed so im wondering why blend? Please dont mind my plenty questions.
I bought corn flour not corn meal.
Thank you for your response.
Hi Kobi,
Using corn flour, you do not have to sieve or blend.
Hi, I was wondering if you could demonstrate in a video. I am on day 3 but I feel like I’m doing something wrong. It’s not solidifying, I tried sieving and everything was gone. Thanks
you shouldn’t have to sieve. I will look into making a video.
Thanks a lot,this is so great,knowing this recipe.God bless you.
Yaay!! It worked. Thank you 9jafoodie you rock. God bless..
Always happy to help
Hi. I tried this with corn flour,it fermented well and all,but when i made it like pap it wasnt smooth at all. Had a grainy texture. Pls what do you suggest i do. Seive it? Thank you
Try blending the paste.
Blend the paste after the fermentation Or before? Thank you for your response.
Either. If you already have fermented corn, you can blend it.
hi! Someone brought scratch from Nigeria and I made ogi, but the taste is vinegary, sour… is that normal? I thought it was going to be sweet like our oyinbo maizene.
lol.. because ogi is fermented, it’s naturally sour.
Ahh.. then is not my favourite lol Wich one is sweet? I know koko hausa, this one is nice… any one else?
Also using sparkling water instead of still water for those living abroad this is often the same price as bottled water and you can buy “Value” low cost varieties.. That way you are having an “aerobic” fermentation
This is great information. Thank you for sharing, I will give it a try.
I guess a little yeast or bicarbonate of soda will shorten the process
Do you blend the cornmeal before you soak it to ferment or after? I’m thinking blend it prior to soaking it to ferment. Wondering if that may be why Omoge’s didn’t turn out properly, not sure if she blended hers before or after soaking it to ferment. Thoughts?
If using cormeal, it can be done before or after. cornflour doesn’t have to be blended.
Just stumbled upon this recipe and I’m very curious, but don’t want to make it if its tastes nothing like ogi :-\. who’s made it and liked the taste? Your respond would be very much appreciated :-D
There is really not much to it. soak it, and leave it.
please how can we obtain dry pap?
After the fermentation stage. discard all water and pour the solid part into a sieve clothe. wrap the clothe filled with pap tightly and place a heavy object on it. leave for 24-48 hours. Dry the resulting solid in the sun for completely dry ogi.
please ma is there any machine for drying for commercial purposes
Sometimes it looks grainy wet but the prepared akamu is not. I use Goya corn flour
Thanks for the addition
Hi,
please send me your email so I can share some information with u on pap making.
Thanks for your recipe. Kudos for a good job. I am working on scale production using the recipe. Shall keep you informed on the results. Might need your paid input to review and add recipe to my website. Let me know if it’s something you do.
HI…I’m curious to learn about your results. Did it taste like the real thing…like ogi?
yes. Taste of ogi is purely determined by the fermentation process. The longer you leave it soaked, the more tart it becomes.
I forgot to add, I made mine from dried cracked white corn.
Mine taste different. It also looks a lil more transparent rather than white. I didn’t change the water and I left it for four days before blending. Is there a quick fix? I have had it for two days in the fridge already.
How long did you ferment it for?
am i supposed to blend it until it is completely smooth? i wasnt sure and thought it was smooth enough and its been 3 days and though it really looks good (fermented) but it still has a little grainy particle. Am i supposed to blend it some more or just wait? and how often should i change the water? cos i do everyday.
Yes, it should be completely smooth. The only thing you are eliminating is the “sieving” process. 1-2 days on water changing is ideal.
it worked!!!!! thank you thank you thank you!!!!
yeiiiii… that’s awesome
okay first of all today is the first day im changing the water in 8 days hopefully it still works out. so do i filter it after blending or just keep soaking?
You should be fine. no need to filter, just blend the mixture if you are using coarse corn meal.
It said “fine” on the pack though.And yes,I did blend it before trying to make pap.Is there another way I can “rearrange it” or it’s just a complete waste.
Blending is the only way to combat the grainy texture.
Hi,My fermented cornmeal turned out badly.It is quite grainy and is nothing near pap.NB: I used the yellow cornmeal.
Did you use fine or coerce corn meal? there is a tip in the recipe for you to blend the coerce cornmeal else it will be grainy
oh wow! i never knew this could pass for ogi too! thanks so much. i have been óoh- ing’ and ah’h- ing ever since i stumbled on your blog. i am blown away by the level of your creativity. you are indeed blessed. wish i had a friend like you! omo you would have a visitor every weekend by force! lol. well done Ronke.
Thanks :)
Thank you so much for this, I am currently fermenting my corn flour, I forget to change the water for 3 days and there is a dark cloud and I drain the water and added new water, is the akamu still good or have a ruined this batch and need to start again? My mom used to make akamu from scratch when I was a child and I used to love see it all come together but I cannot remember how it was done and my mom is no longer with us so I can’t ask her.
It should still be fine. just rinse off the top and add in fresh water.
Thank you so much! and thanks for the quick reply!
You are welcome anytime!
Just a quick question, do you have to seive it after fermentation? Thanks
no you do not
I can peep Skyflakes biscuit bowl…I like food..blame me not!
You are truly God sent..now off to tesco
Awesome! enjoy your pap
9jafoodie u must be a mind reader coz I’ve been craving pap for the past few days. Thanks for saving me coz I was abt to buy maize meal flour to just attempt using it straight out of the pack. The fermentation part did not even cross my mind. Thanks once again!
Glad I could help!
At last! I have found a solution to one of my fav meal,
Awesome
That’s a good one 9jafoodie. Never thought of cornmeal as an alternative before.
definitely makes things easier.