Ogi (cereal ferment)

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Ogi is a fermented cereal porridge from West Africa, typically made from maize, sorghum, or millet.[1] 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 stiff porridge.

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.,[2] but often has a thinner gravy-like consistency.[3]

The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp, and various yeasts including Saccharomyces and Candida spp.[1][4]

See also[edit]

References[edit]

  1. ^ a b "Fermented Cereals - A Global Perspective". United Nations FAO. Retrieved 2006-07-22. 
  2. ^ "La vida locavora". 
  3. ^ "Bella online". 
  4. ^ "Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects". International Journal of Food Science & Technology. June 1998. Retrieved 2006-07-22.