How to make Ogi (Pap) from Cornflour or Cornmeal

Cornflour Ogi

Ogi with Fruits & Moimoi

This is a quick “Recipe” on making ogi/ akamu from cornmeal or Corn flour. The tip is very handy for those who live abroad. This is the easiest pap you will ever make as nature does all the work for you.

We also have a traditional ogi recipe, this shows how ogi is made in Nigeria.


  • White Cornmeal * or Corn flour – Desired amount
  • Water



Other: Container with a tight fitting lid


  • Combine the corn flour or corn meal with enough water to completely cover. Mix thoroughly



  • Cover tightly and leave in a warm space to ferment for 14-21 days (the longer the fermentation, the more tart the pap becomes)
    You will notice that the solid portion of the mix will remain at the bottom while the water floats at the top. Change the water every 3 – 5 days while the mixture ferment


Your pap is ready to use in making ogi/ akamun or Eko / agidi after the fermentation period. Remove all excess water and store in the fridge.

*If using cornmeal, puree/blend the resulting sediment in a blender to combat the potential grainy texture.

How to process raw ogi into pap


  • ½ cup solid ogi
  • ¼ cup cold water
  • 2-3 cups boiling water (depending on your desired level of thickness)


  • In a large bowl, combine the solid ogi and 1/4 cup cold water. Mix thoroughly until you have a thick paste
  • Add the boiling water into the pap paste a little at a time while simultaneously mixing the pap. The resulting mixture will thicken. Stop adding water as soon as desired texture is achieve


  • Combine all the ingredients in a pot and place on low-medium heat, stir continuously until the pap thickens to desired state./li>

Serve ogi with  fresh honey and fruits.

Are you a fan of ogi? Ogi or custard which do you prefer? should we put up a recipe on making Eko?

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By |March 10th, 2014|59 Comments

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  1. Kobi April 13, 2017 at 6:09 pm - Reply

    Hi Ronke,

    Please do i still need to sieve after changing the water? You did not mention blending in the steps you listed so im wondering why blend? Please dont mind my plenty questions.
    I bought corn flour not corn meal.

    Thank you for your response.

    • 9jafoodie
      9jafoodie May 9, 2017 at 6:00 pm - Reply

      Hi Kobi,

      Using corn flour, you do not have to sieve or blend.

  2. Rachael March 14, 2017 at 10:43 pm - Reply

    Hi, I was wondering if you could demonstrate in a video. I am on day 3 but I feel like I’m doing something wrong. It’s not solidifying, I tried sieving and everything was gone. Thanks

    • 9jafoodie
      9jafoodie March 27, 2017 at 9:35 am - Reply

      you shouldn’t have to sieve. I will look into making a video.

  3. yemi October 21, 2016 at 2:27 am - Reply

    Thanks a lot,this is so great,knowing this recipe.God bless you.

  4. Wend August 24, 2016 at 1:36 pm - Reply

    Yaay!! It worked. Thank you 9jafoodie you rock. God bless..

  5. Wend August 20, 2016 at 1:17 pm - Reply

    Hi. I tried this with corn flour,it fermented well and all,but when i made it like pap it wasnt smooth at all. Had a grainy texture. Pls what do you suggest i do. Seive it? Thank you

    • 9jafoodie
      9jafoodie August 20, 2016 at 2:28 pm - Reply

      Try blending the paste.

      • Wend August 20, 2016 at 9:58 pm - Reply

        Blend the paste after the fermentation Or before? Thank you for your response.

        • 9jafoodie
          9jafoodie August 23, 2016 at 12:09 pm - Reply

          Either. If you already have fermented corn, you can blend it.

  6. bamisoyoruba April 5, 2016 at 5:21 am - Reply

    hi! Someone brought scratch from Nigeria and I made ogi, but the taste is vinegary, sour… is that normal? I thought it was going to be sweet like our oyinbo maizene.

    • 9jafoodie
      9jafoodie April 5, 2016 at 8:24 pm - Reply

      lol.. because ogi is fermented, it’s naturally sour.

      • bamisoyoruba August 1, 2016 at 5:33 am - Reply

        Ahh.. then is not my favourite lol Wich one is sweet? I know koko hausa, this one is nice… any one else?

  7. salta April 13, 2015 at 3:29 am - Reply

    Also using sparkling water instead of still water for those living abroad this is often the same price as bottled water and you can buy “Value” low cost varieties.. That way you are having an “aerobic” fermentation

    • 9jafoodie
      9jafoodie April 14, 2015 at 8:38 pm - Reply

      This is great information. Thank you for sharing, I will give it a try.

  8. salta April 13, 2015 at 3:20 am - Reply

    I guess a little yeast or bicarbonate of soda will shorten the process

  9. adora97 April 3, 2015 at 8:17 am - Reply

    Do you blend the cornmeal before you soak it to ferment or after? I’m thinking blend it prior to soaking it to ferment. Wondering if that may be why Omoge’s didn’t turn out properly, not sure if she blended hers before or after soaking it to ferment. Thoughts?

    • 9jafoodie
      9jafoodie April 4, 2015 at 7:20 pm - Reply

      If using cormeal, it can be done before or after. cornflour doesn’t have to be blended.

  10. Lolaa March 5, 2015 at 4:30 am - Reply

    Just stumbled upon this recipe and I’m very curious, but don’t want to make it if its tastes nothing like ogi :-\. who’s made it and liked the taste? Your respond would be very much appreciated 😀

    • 9jafoodie
      9jafoodie March 5, 2015 at 9:54 am - Reply

      There is really not much to it. soak it, and leave it.

  11. Ngala Nadege February 24, 2015 at 4:23 pm - Reply

    please how can we obtain dry pap?

    • 9jafoodie
      9jafoodie February 25, 2015 at 6:54 am - Reply

      After the fermentation stage. discard all water and pour the solid part into a sieve clothe. wrap the clothe filled with pap tightly and place a heavy object on it. leave for 24-48 hours. Dry the resulting solid in the sun for completely dry ogi.

  12. rosy December 6, 2014 at 12:39 am - Reply

    Sometimes it looks grainy wet but the prepared akamu is not. I use Goya corn flour

  13. Aboyim Chidozie October 20, 2014 at 1:43 pm - Reply


    please send me your email so I can share some information with u on pap making.

  14. John Ogunbiyi October 1, 2014 at 2:11 am - Reply

    Thanks for your recipe. Kudos for a good job. I am working on scale production using the recipe. Shall keep you informed on the results. Might need your paid input to review and add recipe to my website. Let me know if it’s something you do.

    • Lolaa March 5, 2015 at 10:22 am - Reply

      HI…I’m curious to learn about your results. Did it taste like the real thing…like ogi?

      • 9jafoodie
        9jafoodie March 5, 2015 at 10:25 am - Reply

        yes. Taste of ogi is purely determined by the fermentation process. The longer you leave it soaked, the more tart it becomes.

  15. cha cha September 3, 2014 at 4:15 pm - Reply

    I forgot to add, I made mine from dried cracked white corn.

  16. cha cha September 3, 2014 at 4:14 pm - Reply

    Mine taste different. It also looks a lil more transparent rather than white. I didn’t change the water and I left it for four days before blending. Is there a quick fix? I have had it for two days in the fridge already.

  17. dee August 28, 2014 at 8:08 am - Reply

    am i supposed to blend it until it is completely smooth? i wasnt sure and thought it was smooth enough and its been 3 days and though it really looks good (fermented) but it still has a little grainy particle. Am i supposed to blend it some more or just wait? and how often should i change the water? cos i do everyday.

    • 9jafoodie
      9jafoodie August 28, 2014 at 7:57 pm - Reply

      Yes, it should be completely smooth. The only thing you are eliminating is the “sieving” process. 1-2 days on water changing is ideal.

      • dee September 3, 2014 at 12:47 pm - Reply

        it worked!!!!! thank you thank you thank you!!!!

  18. dee August 25, 2014 at 4:55 pm - Reply

    okay first of all today is the first day im changing the water in 8 days hopefully it still works out. so do i filter it after blending or just keep soaking?

    • 9jafoodie
      9jafoodie August 25, 2014 at 11:13 pm - Reply

      You should be fine. no need to filter, just blend the mixture if you are using coarse corn meal.

  19. Omoge August 23, 2014 at 4:26 am - Reply

    It said “fine” on the pack though.And yes,I did blend it before trying to make pap.Is there another way I can “rearrange it” or it’s just a complete waste.

    • 9jafoodie
      9jafoodie August 25, 2014 at 9:19 am - Reply

      Blending is the only way to combat the grainy texture.

  20. Omoge August 22, 2014 at 5:10 pm - Reply

    Hi,My fermented cornmeal turned out badly.It is quite grainy and is nothing near pap.NB: I used the yellow cornmeal.

    • 9jafoodie
      9jafoodie August 22, 2014 at 10:03 pm - Reply

      Did you use fine or coerce corn meal? there is a tip in the recipe for you to blend the coerce cornmeal else it will be grainy

  21. XteriAyaoba August 19, 2014 at 4:48 pm - Reply

    oh wow! i never knew this could pass for ogi too! thanks so much. i have been óoh- ing’ and ah’h- ing ever since i stumbled on your blog. i am blown away by the level of your creativity. you are indeed blessed. wish i had a friend like you! omo you would have a visitor every weekend by force! lol. well done Ronke.

  22. VikkyO July 11, 2014 at 9:12 am - Reply

    Thank you so much for this, I am currently fermenting my corn flour, I forget to change the water for 3 days and there is a dark cloud and I drain the water and added new water, is the akamu still good or have a ruined this batch and need to start again? My mom used to make akamu from scratch when I was a child and I used to love see it all come together but I cannot remember how it was done and my mom is no longer with us so I can’t ask her.

    • 9jafoodie
      9jafoodie July 11, 2014 at 9:24 am - Reply

      It should still be fine. just rinse off the top and add in fresh water.

      • VikkyO July 11, 2014 at 9:25 am - Reply

        Thank you so much! and thanks for the quick reply!

  23. Jay May 28, 2014 at 2:57 pm - Reply

    Just a quick question, do you have to seive it after fermentation? Thanks

  24. YinklezDimplez May 8, 2014 at 9:25 am - Reply

    I can peep Skyflakes biscuit bowl…I like food..blame me not!

  25. laides March 11, 2014 at 5:39 pm - Reply

    You are truly God off to tesco

  26. D'Mama March 11, 2014 at 6:17 am - Reply

    9jafoodie u must be a mind reader coz I’ve been craving pap for the past few days. Thanks for saving me coz I was abt to buy maize meal flour to just attempt using it straight out of the pack. The fermentation part did not even cross my mind. Thanks once again!

  27. New Dawn March 11, 2014 at 5:26 am - Reply

    At last! I have found a solution to one of my fav meal,

  28. olufunmi March 11, 2014 at 12:51 am - Reply

    That’s a good one 9jafoodie. Never thought of cornmeal as an alternative before.

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