If you don’t know how much I hate Ogi, you haven’t been reading this blog for long, and may I ask whyyyyyy. Lol. Anyways, welcome to one of my life’s hates. Like haaaaaaaaate. So, why am I writing about something I detest, well I found a way to make me like it. My mother will proceed to fall off her chair when she reads this, because parts of her memory is raising moi, is tarred with battle of wills over Ogi. Even as a toddler I was stubborn. My mother used to tell me, I will just sit there and look at it as if it was poison, how dare you feed me this. Then I will proceed to crying, and wailing like my life was over. I learnt emotional blackmail early enough. When that didn’t work, I will gobble it all up, and then nicely throw up. Of course that would earn me smacking, but it did give me perverse pleasure to see her clean me up, and wipe everywhere. I would be crying and loving it at the same time. Thank goodness I didn’t grow up to be a Sociopath. Lol.
Maybe it is an age thing, or a food blogger thing, but my taste buds are now more open to trying new things. heck, I always said I hate cheese, until my friend Ade took me to Borough Market in London, and I am now a bona fide cheese lover. The expensive type though. Sorry, my taste buds are maturing, and they can sense cheap nasty supermarket cheese, a mile away. Nothing but the finest eh. I have been playing around with Ogi for a while now. I started with making it into an Ogi Brûlée (HERE). It worked, it rocked, I have tried it again with other flavours. The way we traditionally consume Ogi as Nigerians, is the reason why many people hate it. Ogi on its own with milk is super gross. I don’t like milk, sorry, even if it is from the cow raised for the queen, don’t like the smell or taste. But when you go beyond pairing Ogi with just milk, you will be amazed at the depth of flavour it can add to a dessert. It provided a tartness, that cuts through sweetness, balancing things out on your palate. With coconut milk, it is simply amazeballs, with fruit, hot damn. Blend Banana, Mango, or Pineapple with Ogi, which my friend Ade does, and if you still say you hate Ogi after that, I will wash your mouth with soap. Hehehehehehe. Funmi has fortified Ogi with vegetables too. She blended some green veg, yellow pepper, red pepper and even beetroot, to make a multi coloured Ogi wonder that was so beautiful. If our parents generation were unimaginative with Ogi, The New Nigerian Cookery is about to change that. Lol.
Shortly before Christmas, I came across a recipe for a parfait, and thought ooooh, I am going to try that with Ogi. I posted it on Instagram (see why you should be following @dooneyskitchen) and asked my followers to suggest a name for it.
Oh dear, the entries were hilarious. From words like Ogianola, Granogi, Yogranola, Pap Parfait, Granolagi, Ogigranola etc. I had such a good laugh. I kinda like Ogigranola, but this has Yoghurt in it so I will borrow the ‘Y’, and call it Yogigranola Parfait, or maybe Yogianola Parfait. Yogranola sounds perfect, but the Ogi is lost in the word, and you would think this dessert or breakfast is simply Yoghurt and Granola. Throw your hat in the ring and let’s christen this baby.
The Tribe has spoken – Granogi it is. This is with Passion fruit and Pomegranates. Let’s Cook.
The choice for dessert in the My Nigerian Valentine series was this Parfait. No question. I wanted to do this again, but the yellow version. I was going to stick with yellow fruits, but in the spirit of Valentines, I decided to throw in some red. I was up till stupid o’clock setting this up, taking photographs, editing, and all, plus the 5k run I did prior to that, to justify ending the day with this Parfait. I am very pleased with the results, especially the surprise at the bottom of the glass. The lovebirds sugar lumps gave it a nice touch. Thanks to Feyi who got them from Selfridges. You can make this dessert early, and place in the fridge. Shortly before serving, top it up with more granola, fruit, nuts, and chocolate swirls.
- Yoghurt - preferably a fruit based yoghurt
- Fruit sauce - your choice of fruit
- Fresh fruits
- Dissolve Ogi in water
- Cook in the microwave for 45 seconds to 1 minute, bring it out and stir. Put it back in the Microwave for another 45 seconds to 1 minute. You want this Ogi to be consistency of Ogi you are used to serving with Akara or Moin Moin. .
- Now you have your Ogi sorted, get out the glass you want to serve this with. You can also use a small mason jar or a wine glass. Something that will fit in your fridge.
- Now, to the surprise bit. Cut chocolate into chunks and layer the bottom of the glass. It is a surprise because you won't get to it until you have almost finished the parfait.
- Add your choice of fruit. I used pomegranates, because they go so well with chocolate, plus the colour is so apt for the season.
- Slowly pour in the Ogi as the first creamy layer. Be mindful of how tall your glass is, so don't overdo it. Follow that layer with your fruit sauce. To make fruit sauce, simply blend your choice of fruit(s), boil some sugar syrup, add the blended fruit and let it reduce till thick. I was using Passion Fruit Sauce. The fruit sauce will create another layer for colour and sweetness. This is followed by the granola, then Yoghurt with fruit chunks, or you can layer with Ogi again. Finish off with a topping of granola, more of the fruit that you layered with chocolate, in my case pomegranates, and then use a sharp knife or vegetable peeler to create chocolate swirls...... and that's it. Sorry I wasn't photographing as I added each layer, but the finished product is self-explanatory.
- It will take all of 5 minutes, and you place in the fridge to chill.
So, tell me, what kind of Lovebirds are you????
……and this concludes my Nigerian Valentine Series, but wait, there is one more. It will nicely tie everything up in a pretty bow, trust me. Happy Valentines people. I hope you get what you wish for, and if love is not in your life yet, still have yourself a great weekend. You are NOT allowed to feel sorry for yourself. You hear me!!!!!!