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Ogi (pap)

Ogi (or Akamu) is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap, or cooked to make a creamy pudding. It may be eaten with moin moin or akara.

In Kenya the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast. but often has a thinner gravy-like consistency.

The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp and various yeasts including Saccharomyces and Candida spp.

Nutritional Information

  • Calories 2g
  • Fat 13g
  • Carbohydrates 0g
  • Fiber 10g
  • Sugar 15g
  • Protein 145

Cooking Instructions

  • 1.First make the meatballs. Split the sausage skins and squeeze out the meat into your largest mixing bowl. Add the mince, onion, parsley, Parmesan, breadcrumbs, beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
  • 2.Heat oven to 220C/200C fan/gas 7
  • 3.Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit
  • 4.Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
  • 5.Meanwhile, make the sauce. Heat the oil in your largest pan. Add the garlic and sizzle for 1 min. Stir in the tomatoes, wine, if using, sugar, parsley and seasoning.
  • 6.Simmer for 15-20 mins until slightly thickened. Stir in the basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti.
  • 7.Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra Parmesan and a few basil leaves, if you like.

Recipe Reviews

September 13, 2018
“Mauris condimentum scelerisque justo, tempor sagittis tellus posuere tempus. Mauris eget tristique nibh, eleifend tristique quam.”
Mike Andrews

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Ingredients

  • 8 pork sausages
  • 1kg beef mince
  • 1 onion, finely chopped
  • ½ a large bunch flat-leaf parsley, finely chopped
  • 85g parmesan, grated, plus extra to serve if you like
  • 100g fresh breadcrumbs
  • 2 eggs, beaten with a fork
  • olive oil, for roasting
  • spaghetti

For the sauce

  • 3 tbsp olive oil
  • 4 garlic cloves, crushed
  • 4 x 400g cans chopped tomato
  • 125ml red wine (optional)
  • 3 tbsp caster sugar
  • ½ a large bunch flat-leaf parsley, finely chopped
  • few basil leaves (optional)