Ogi RecipeOrigin: West Africa Period: Traditional |
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This is West African millet porridge that can be served thinly as a breakfast or can be served thickly as an accompaniment to West African stews (soups). If you want to make it a more substantial breakfast meal stir-in some butter, fried garlic, chillies, salt and pepper. Ingredients:
300g millet 
Ogi Preparation:Method:Using a coffee grinder coarsely grind the millet then soak in about 600ml water. Cover and leave in a warm place for about three. During this time the millet will begin to ferment and the taste will progressively become more sour. Typically, ogi is fermented for up to a week before using. When ready to cook, boil about 600ml salted water then mix the millet blend until uniform in consistency and add to the boiling water. Lower the heat and stir constantly (to prevent burning), until the porridge cooks and thickens (this will only take a few minutes). Add more water to reach the desired consistency (which depends on your preference and the purpose of the dish). Serve hot. |
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