Ogi (Pap)
Smooth, creamy fermented corn pudding — the ultimate Nigerian breakfast.
Ogi (also called pap or akamu) is a smooth, silky Nigerian breakfast porridge made from fermented corn, millet or sorghum. It's soothing, easy on the stomach, and the classic partner to akara or moi moi.
Ingredients
Serves 2
- Fermented corn or millet paste (ogi/pap)
- Water
- Sugar or honey
- Evaporated milk or powdered milk
- Nutmeg (optional)
This recipe is included in our One Year Nigerian Meal Plan, making it easy to know exactly what to cook every day. If you're tired of asking "What's for dinner?", our Nigerian Meal Plans take away the guesswork.
Method
- 1
Mix fermented paste with cold water to form a smooth liquid.
- 2
Boil water in a pot.
- 3
Pour the mixture into the boiling water and stir continuously.
Chef tips
- • Always mix ogi with cold water first — hot water will form lumps immediately.
- • Stir continuously as it thickens to keep it silky.
- 4
Cook for 3–5 minutes until thickened to your preference.
- 5
Sweeten with sugar or honey.
- 6
Pour into bowls and add milk.
Serving Suggestions
Serve with akara, moi moi, or bread for a hearty breakfast.
Ogi (Pap): Frequently Asked Questions
Is ogi good for babies?▾
Yes — a slightly thinner ogi is a classic first food across Nigeria, often mixed with milk formula.
How long does ogi paste last?▾
In the fridge, covered with water and refreshed daily, it keeps for up to two weeks.
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