Akara - ogi - from - scratch - corn - meal - Nigerian - yoruba - food

Akara and Ogi

Nigerian Ogi Recipe

I had a strong craving for real pap some days back, the real stuff not the powdered stuff. I called my mum up and she explained how to make Ogi (Pap) from scratch, I didn’t get to consume the ogi until 6 days later but it was well worth it. The good thing about ogi is that it will last up to 8 weeks refrigerated.

Ingredients:

3 cups Corn ( I used white corn)

Direction:

Soak the Corn in a large bowl for up to 2 days, changing the water every 12 hours.

Thoroughly wash the corn with some cold water. In a blender, blend the corn until extremely smooth.

Using a sieve or cheese cloth, run the pureed corn  through with lots of  water. (this process separates the chaff). Discard the resulting chaff.

Leave the sieved corn to rest for 1 hour, the  solid part ( the ogi/pap) will settle at the bottom . Pour out some of the excess water  (you still want to leave a reasonable amount of water covering on the pap) and leave the ogi to rest for 2 more days ( for tartness). Changing the water every 12 hours.

The pap is ready when it looks as pictured above. Enjoy!

Ogi is traditionally served with Moi Moi or Akara

 



Lose It Nigerian