About: Ogi (food)

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Akamu (or Ogi) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. 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 creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara/acarajé or bread depending on individual choice.

Attributes	Values
rdf:type	Thing Food yago:WikicatStapleFoods yago:Food100021265 yago:Matter100020827 yago:PhysicalEntity100001930 Food yago:Substance100020090 yago:WikicatFermentedFoods
rdfs:label	Ogi (alimento) (es) 오기 (음식) (ko) Ogi (food) (en)
rdfs:comment	El Ogi (conocido como furah) se trata de un alimento en forma de gachas de cereales que se han visto sometidas a una fermentación láctica, se trata de un alimento típico de Nigeria. Su sabor ácido característico precisamente recuerda al yogur. El color de las gachas dependerá en cierta medida del tipo de cereal empleado: maíz, sorgo (ogi baba), mijo (ogi gero). El ogi habitual en Nigeria suele ser de maíz. El ogi cocinado se suele conocer como pap. Suele servirse como desayuno, aunque es también alimento de infantes. (es) 오기(요루바어: ògì) 또는 아카무(이그보어: akamụ, 하우사어: akamu)는 옥수수 또는 수수나 등 서곡을 발효해 만든 녹말 식자재이다. 포리지처럼 익혀서 먹는다. (ko) Akamu (or Ogi) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. 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 creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara/acarajé or bread depending on individual choice. (en)
foaf:name	akamu or Ogi (en)
name	akamu or Ogi (en)
foaf:depiction
dcterms:subject	Fermented foods Beninese cuisine Staple foods Nigerian cuisine Yoruba cuisine African cuisine
Wikipage page ID	6058016 (xsd:integer)
Wikipage revision ID	1124179519 (xsd:integer)
Link from a Wikipage to another Wikipage	Cameroon Candida (genus) Pudding Millet Moin moin Breakfast Fermented foods Ugali Pozol Boza Mageu Maize Sugar Pap (food) Poi (food) Cereal West Africa List of African dishes Acarajé Beninese cuisine Staple foods Fermentation in food processing Fermented beverage Nigeria Nigerian cuisine Yoruba cuisine African cuisine Kenya Lactic acid bacteria Lactobacillus Species Sorghum Yeasts Saccharomyces Wet-milling Fermentation (food)
sameAs	Ogi (food) Ogi (food) Ogi (food) Ogi (food) Ogi (food) Ogi (food)
dbp:wikiPageUsesTemplate	dbt:Infobox_food dbt:Portal dbt:Short_description dbt:African_cuisine dbt:Africa-cuisine-stub
thumbnail	wiki-commons:Special:FilePath/Ogi;Pap.jpg?width=300
alternate name	Akamu (en)
country	Cameroon Nigeria Kenya
image alt	Ogi (en)
main ingredient	Maize, sorghum or millet (en)
region	West Africa
type	Pap or pudding (en)
variations	Uji in Kenya (en)
has abstract	El Ogi (conocido como furah) se trata de un alimento en forma de gachas de cereales que se han visto sometidas a una fermentación láctica, se trata de un alimento típico de Nigeria. Su sabor ácido característico precisamente recuerda al yogur. El color de las gachas dependerá en cierta medida del tipo de cereal empleado: maíz, sorgo (ogi baba), mijo (ogi gero). El ogi habitual en Nigeria suele ser de maíz. El ogi cocinado se suele conocer como pap. Suele servirse como desayuno, aunque es también alimento de infantes. (es) Akamu (or Ogi) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. 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 creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara/acarajé or bread depending on individual choice. 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 and dinner, but often has a thinner gravy-like consistency. The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp and various yeasts including Saccharomyces and Candida spp. (en) 오기(요루바어: ògì) 또는 아카무(이그보어: akamụ, 하우사어: akamu)는 옥수수 또는 수수나 등 서곡을 발효해 만든 녹말 식자재이다. 포리지처럼 익혀서 먹는다. (ko)
minor ingredient	Sugar
gold:hypernym	Pudding
prov:wasDerivedFrom	wikipedia-en:Ogi_(food)?oldid=1124179519&ns=0
page length (characters) of wiki page	5432 (xsd:nonNegativeInteger)
alias	Akamu (en)
ingredient name (literal)	Maize,sorghumormillet
country	Cameroon Nigeria Kenya
variant or variation	Kenya
ingredient	Millet Maize

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