Ogi is a yoruba word that means Pap in english. It is a cereal pudding made from corn, millet or sorghum. The preparation process is seemingly east. The corn grains are normally soaked in water for a couple of days, then it is sieved to seperate the shafts from the rest of the extract. This extract is left to ferment for another couple of days which then gives us our pap.

Ogi white is also known as white Akamu. It is made from white corn with is rare. It’s very popular among yorubas. We also use it to prepare Eko (pap prepared in form of bolus to be eaten with soup)

Ogi yellow, is made from yellow corn (the most common maize). If you have not seen the white before you will think it’s white as well. It’s the most eaten of the three and it’s final look is close to your custard

Ogi baba, is made from guinea corn (red/brownish in colour). Some people like it a lot but it is not as common as the other 2 (Ogi white and Ogi yellow).

Suitable for vegetarians

Ingredients

Yellow corn

Preparation and Usage

Mix desired ogi powder with some water and mix thoroughly

Pour boiling water into the mixture and stir until mixture thickens into OGI

Add milk to Ogi for creamier taste.

Serve with moin-moin or akara (bean cake) 

Storage

Store in a cool dry place

Country of Origin

Proccessed and packed in Nigeria

Brand

Graceco