Ogi (cereal ferment)

Ogi

Type	Pap or pudding
Place of origin	Nigeria, Kenya
Region or state	West Africa
Main ingredients	Maize, sorghum or millet
Variations	Uji in Kenya

Ogi is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap, or cooked to make a creamy pudding. It may be eaten with Moin Moin or Akara.

In Kenya the porridge is known as uji (not to be confused with ugali), and is generally made with millet and sorghum. It is commonly served for breakfast. but often has a thinner gravy-like consistency.

The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp, and various yeasts including Saccharomyces and Candida spp.

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