I am sure my mother will laugh her head off when she sees this, because this is so uncharacteristic of me, if you know me well you would laugh too. Me, Oladunni Obata willingly make Ogi (pap, akamu), How, why, when, because. In fact, it sounds nicer in Yoruba. Kiloshele, Kilode, bawo, Ehn hen, So to’to. You made Ogi. Hmmmmmn, people, I made Ogi. Accidentally though. This is what happened when I tried to make Abari (corn moin moin) and I ended up with Ogi. Fresh corn is not in season yet and I really don’t know why I thought using dried corn would work. Here I was, buying ingredients for Abari (recipe HERE), I spied dried corn at the Asian store and picked it up. I was in for a very rude shock.
This is not your standard way of making Ogi, but as I say with food, feel free to turn it over on its head. Just because your mother, grandmother and your entire generation have been using a particular method, doesn’t mean that it is the only method. I proved that with this Ogi, surprisingly so. You see, the standard method of making Ogi is to allow the dried corn soak in water for 2 – 3 days, kick starting the fermentation process, after which it is blended to a paste, allowed to sit for another few days, sieved and allowed to sit some more. The longer it is left to ferment, the more tart or tangy it tastes. On SYTCC on Facebook,there is a homemade Ogi revolution going on. This time for people who live outside Nigeria, where getting fresh Ogi can be difficult to source. I looked at their posts, their excitement was palpable, but I knew no way in hell would I attempt to make Ogi, even for the fun of it. It aint happening. Now, imagine my shock when I turned into an accidental Ogi maker.
If you have read their posts, or other posts online about making Ogi, you would see something like 10 days, 14 days, 19 days, repeat the sieving, drain the that, replace the this. If the rigour of the process turned you off, well allow me to introduce you to the stress free 5 day method. Now, I have this Ogi in my fridge that I haven’t touched, but you know what, ideas are flowing in on what to do with it. One has materialised and will be shared shortly. My mum quite enjoys Ogi, I can’t wait for her to visit this year. I will make this shortly before she arrives. You guys know I will update you with her feedback. This is as tangy and as tart as the traditional Ogi, the texture, the same. Who knew? Lol
You will need
1 pack of dried corn – i used hominy corn which I picked up from the Asian store
Water
Fine cloth to sieve
Blender.
How To
Now, you can decide to go the traditional method and soak the dried corn for 2 – 3 days before blending, it is up to you. Especially if you don’t have a powerful blender. I am narrating my experience. I wanted to make Abari, so I only soaked it for less than 2 hours.
1. Soak the corn and blend. Here’s a picture of the dried corn I used
Dooney’s Kitchen Tip: expect to see some chaff, after all your blender is not as powerful or as efficient as the commercial blenders in Lagos markets. If your blender can’t stand the pressure, I advise you let the corn soak for 2 days at least. Mine was up to the task
2. Sieve the blended corn in a plastic mesh sieve, and throw away the chaff.
Again, this isn’t how Ogi is made. We are told don’t sieve immediately. You know all those rote routine that is passed down from generation to generation without question, well, I guess it is safe to say this is one that totally disproves that theory.
3. Almost immediately after sieving the corn, the contents below start to behave like Ogi. This surprised me a lot. It was congealing, it was resisting my fingers, just like Ogi.
I believe this is the point I knew it wasn’t going to work for Abari and I ditched the idea. Thank goodness, I didn’t go ahead, otherwise, I would have ended up with Steamed Peppered Ogi instead of Abari. Ugh!!!!
The day you start, begins to count as your Day 1. I only sieved in a plastic mesh on that eventful Sunday and I just let it sit there with water floating on top.
4. By Day 3, I opened the bowl and I could see bubbles floating on top. It also had that fermentation smell. Quite interesting. Leave it again for another day, the bubbles will still be on.
5. I forgot to check on Day 4 but by Day 5, the bubbles had disappeared, the water on top has clear has a distinctive sweet and sour taste, plus alcohol smell from fermentation. The Yoruba’s call it ‘Omi dun’ meaning sweet water.
………..and that’s your Pap done in 5 days. Now, you can leave it to sit for much longer if you want it really tangy and tart. It is up to you, but by now, you have Ogi ready to use. As you can see, it is creamy and dense just like Ogi is supposed to be.
I could still feel a little grit, so I pulsed for a few minutes using my hand blender (you can put it back into your regular blender) and sieved with a very fine cheesecloth.
you will see crystallised dried out Ogi on the cheesecloth after the liquid has drained off.
Closer shot of the bowl. You can see the clear water on top
Dip a spoon into the bowl to scoop out some Pap, as you can see below, it reacts exactly as it should i.e. some resistance against the spoon.
Ta daaaaa………Pap in 5 days
See the congealing I mentioned above. Even after taking out a spoon, that area left behind a gap, or would I say peaks.
Closer shot
See the resistance. It did not slide off the spoon easily
It feels like Ogi to touch, it smells like Ogi. 5 days and that’s it. You can start this weekend, and by next weekend you have Ogi to feed your family for breakfast with Akara or Moin Moin.
That’s how to make Pap, the unconventional, Dooney’s Kitchen Accidental Method.
Let me be the first to say yay. I told you it could work you were just doing it backwards. I think I deserve some good cooking from Dooney Kitchen for being on the cheering team. I will get back to you with what I want. Lol.
Yes o. Thanks Lola. Ask for anything
Lol,trying mine dis weekend. Weldone Dooney
oh great. Please do and let me know by next weekend
You can also use cornstarch. Exactly the same process without sieving especially if there are no chaffs. 7 days and you have fresh ogi 🙂
Ooooh, great. Thanks for the tip
Hi Dooney, presummebly you keep in the fridge for the days while it ferments?
Thank you
Hi Kemi, I left it on my kitchen counter, but you can leave in the fridge to ferment
Hmmm…I’ve heard leaving it in the fridge will impede the fermentation process.
Not sure about that, I will check
Thanks Dunni for this post on pap preparation, how we do it at home is, we soak overnight, or between 12 to 20 hours yellow or white corn/sorghum(the tiny ones used in making kunu, called mewa), we then grind it with a piece of ginger depending on the quantity, we sieve, and allow it to still be in the water. Subsequently we change the the water everyday or two day interval without refrigerating. The pap made out of sorghum tastes like kunu when you are taking it.
Thank you Torche for the tips. Will try it out one day, if i ever see sorghum.
Hi Dooney,
I’m an avid follower of your cooking escapades, can you please show us how to make millet ogi, in Maryland, they sell the ready made ogi but it’s too starchy and unhealthy. Millet is much more nutritious, can you please try that. Lots of love from Maryland.
Hi Busola, I cannot source Millet where I live. Since you don’t ilke the ready made Ogi, why don’t you try making yours from scratch?
Dunni, please do you have recipe for Egbo?
Not yet, but I have someone who can give me one. WOuld try it someday
Dearest Dunni,
I tried this method using hominy corn and it did not taste like ogi at all at all. I also had some guinea corn in my possesion so I was going for an ogi baba combo. It looked like ogi, felt like ogi but it did not taste quite like ogi until I forgot it on my kitchen counter and let it ferment for like a week +. Using cheesecloth also requires the patience of Mother Theresa. I am going to try again but will scour the Asian stores in Houston for a finer sieve. Cheese cloths and I don’t get along. Thank you for feeding my ogi addiction.
Your greatest foodie fan 😀
Hmmmmmmn, my hominy corn did taste like Ogi though. The fermentation after 2 days gave me that tangy taste. The fermentation helps. I hope your next trial is perfect
Hi Dunni. I just discovered your blog a few days ago and I have been hooked on it sinceAll your recipes are absolutely wonderful and on point.
I would like to ask how Pap (Akamu) is made. As mundane as this may sound, I have tried severally to make Pap with little success. The method I prefer is by making Ogi paste (tried @ different times using watery or thick pastes) and then stirring in boiled water. I have ended up with either lumpy pap or watery pap.
What can I do? HELP
Thank you Abi and Welcome to Dooney’s Kitchen. To make Ogi, I also use your method, but I don’t pour into boiling water, I pour it in just before the water starts to bubble, and I stir until it thickens and cooks. If your Ogi is watery, you are using too much water. if it is lumpy chances are you are either using not enough water, or you are not stirring fast enough, giving the pap time to form lumps. I hope that helps
Thanks. Will do.
You are welcome Abi
Hi dunni, thanks 4 the recipe. Pls after the pap has fermented amd ready to eat, how do I store d ogi. Do I put in d fridge or jst leave in d water nd keep chamgin d water. Thanks
Just place it in the fridge with lots of water on top which you change for fresh water every couple of days
You can even put it in a corner,but make sure u change the water everyday,thanks Dunni, just bought my 2congos of corn,I’m making mine in few days
Thanks for the tip Seun
Hi Dunni, thinking of making ogi with cornflour but I want to add ginger. How do you suggest I do this? Fresh ginger or ginger powder? When do I add it in?
fresh ginger
Thank you Dunni. Please do I add it in when I’m soaking the flour to ferment?
yes
Thanks Dunni
I use cornmeal. Soak for a few days then blend. I’m going to experiment with cornflour and masa harina next. Good post.
Yay! Thanks for the method. Been dying to eat ogi but my oyinbo husband is dubious of what the shop bought ones might contain and i love a good challenge so I think we all know what I will be doing this weekend………
Hi Dooney please which blender do you use?
Wow! I have been looking for this as I have consistently purchased pap… New mom ish for milk supply. Thank you so much Dooneys Kitchen.. I definitely will try this out and provide feedback
Hi Dunni
Could the pap be sectioned into containers and frozen for future use. And if yes, would you put water on top before freezing. Thanks
yes, best to put a little water on top, to prevent it from caking.