Ogi: The Local Custard of Many Colours

Soft, smooth and simple

Ogi, a local name for pap among the Yoruba and popularly called "akamu" by the Igbo, is a simple Nigerian breakfast meal made from fermented corn. Three types of corn are used to make ogi in Nigeria: white corn, yellow corn and guinea corn.

Yellow corn

Yellow ogi is made from yellow corn. It involves soaking the corn for a number of days and blending it into a thick paste. It is rich in carbohydrates.

White corn

White ogi is made from white corn. It involves soaking the corn for a number of days and blending it into a thick paste. It is rich in carbohydrates as well.

Guinea corn

Sorghum is popularly called guinea corn in Nigeria. It is the main ingredient in the brown ogi. Guinea corn is a nutrient-rich grain that is often ground into flour to make different types of meals.

Variants of ogi

The different grains are soaked and blended into thick pastes, rolled into balls and sold in markets. These balls come in different sizes and colours and are usually not expensive.

Cold water is added

When the pap is about to be prepared, the balls are crushed into a bowl with a spoon, and cold water is added.

Stir till smooth

The pap is then stirred into a thick paste after the cold water had been added. It is stirred till it is smooth and without lumps.

Boiling hot water is added

Boiling hot water is added to the mixture and it is thoroughly stirred.

The stirring process

The hot water is gently poured in and the mixture is continuously stirred.

Stir till cooked

The mixture is continuously stirred as the pap continues to cook. The hot water is still added until it reaches the desired consistency.

Ogi is ready!

The ogi is now cooked and ready. It has the consistency of custard.

Sweeten with sugar

Ogi is commonly sweetened with sugar, though for health reasons some people use alternative sweeteners like honey and powdered dates.

Milky delight

Ogi is also enjoyed with milk. Milk is generously added based on preference.

Yellow pap is ready

Yellow pap/ogi is another variant within the local custard family. It is also enjoyed with sugar and milk.

Brown pap is ready

Brown pap/ogi is another variant within the local custard family. It is also enjoyed with sugar and milk. The brown pap is mostly made for infants as it contains a lot of nutrients that help with their growth.

Choose your delight

The three variants of ogi are enjoyed in many Nigerian homes especially on a Saturday morning and during the rainy season when the weather has become cooler. It is best eaten hot.

Best enjoyed with hot akara

One of the best ways to enjoy ogi is with hot akara. Dipping the hot akara into the hot pap is simply delicious.