Ogi Recipe
Nigerian · Breakfast · 25 min total
Ogi is a traditional Nigerian fermented cereal pudding, commonly made from corn, sorghum, or millet. This recipe yields a smooth, tangy breakfast porridge that can be served with milk, sugar, or savory accompaniments.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup white cornmeal (or ogi flour)
- 3 cups water, divided
- 1/2 teaspoon salt
- 2 tablespoons sugar (optional)
- 1/2 cup evaporated milk or coconut milk (optional)
Instructions
- In a small bowl, mix the cornmeal with 1 cup of water to form a smooth paste, ensuring no lumps.
- In a medium saucepan, bring the remaining 2 cups of water to a boil over high heat.
- Gradually pour the cornmeal paste into the boiling water, stirring constantly with a whisk to prevent lumps.
- Reduce heat to medium-low and continue stirring for 5-7 minutes until the mixture thickens and becomes smooth.
- Add salt and sugar (if using) and stir well. Cook for another 2-3 minutes, stirring occasionally.
- Remove from heat. If using milk, stir it in at this point for a creamier consistency.
- Serve hot, with additional milk, sugar, or a savory stew as desired.
Tips
- For a tangier flavor, allow the cornmeal to ferment overnight with a little water before cooking.
- Ogi can be made with sorghum or millet flour for variation.
- Leftover ogi can be refrigerated and reheated with a splash of water or milk.
AI estimate may be inaccurate · Terms