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Statements

Subject Item
dbr:Ogi_(food)
rdf:type
yago:Food100021265 yago:WikicatStapleFoods owl:Thing wikidata:Q2095 yago:Substance100020090 dbo:Food yago:WikicatFermentedFoods yago:PhysicalEntity100001930 yago:Matter100020827
rdfs:label
Ogi (alimento) 오기 (음식) Ogi (food)
rdfs:comment
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. 오기(요루바어: ògì) 또는 아카무(이그보어: akamụ, 하우사어: akamu)는 옥수수 또는 수수나 등 서곡을 발효해 만든 녹말 식자재이다. 포리지처럼 익혀서 먹는다. 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.
foaf:name
akamu or Ogi
dbp:name
akamu or Ogi
foaf:depiction
n12:Akamu_(Pap)_(Ogi)_(cropped).jpg n12:Ogi;Pap.jpg
dcterms:subject
dbc:Nigerian_cuisine dbc:Fermented_foods dbc:Yoruba_cuisine dbc:Beninese_cuisine dbc:African_cuisine dbc:Staple_foods
dbo:wikiPageID
6058016
dbo:wikiPageRevisionID
1124179519
dbo:wikiPageWikiLink
dbr:Breakfast dbr:Cameroon dbc:Nigerian_cuisine n11:Akamu_(Pap)_(Ogi)_(cropped).jpg dbr:Acarajé dbr:Yeasts dbr:Pozol dbr:List_of_African_dishes dbr:Mageu dbr:Pudding dbr:Cereal dbr:Moin_moin dbr:Wet-milling dbr:Ugali dbr:Candida_(genus) dbc:Fermented_foods dbr:Poi_(food) dbr:Maize dbr:Fermentation_in_food_processing dbc:Yoruba_cuisine dbr:Kenya dbr:Fermented_beverage dbr:Species dbc:Beninese_cuisine dbr:Lactic_acid_bacteria dbr:Sugar dbr:Saccharomyces dbr:Lactobacillus dbr:West_Africa dbr:Millet dbr:Fermentation_(food) dbr:Sorghum dbr:Boza dbc:African_cuisine dbc:Staple_foods dbr:Pap_(food) dbr:Nigeria
owl:sameAs
freebase:m.0fmy_8 yago-res:Ogi_(food) n15:4sVnt dbpedia-ko:오기_(음식) wikidata:Q7080021 dbpedia-es:Ogi_(alimento)
dbp:wikiPageUsesTemplate
dbt:Infobox_food dbt:African_cuisine dbt:Short_description dbt:Africa-cuisine-stub dbt:Portal
dbo:thumbnail
n12:Ogi;Pap.jpg?width=300
dbp:alternateName
Akamu
dbp:country
dbr:Nigeria dbr:Cameroon dbr:Kenya
dbp:imageAlt
Ogi
dbp:mainIngredient
Maize, sorghum or millet
dbp:region
dbr:West_Africa
dbp:type
Pap or pudding
dbp:variations
Uji in Kenya
dbo:abstract
오기(요루바어: ògì) 또는 아카무(이그보어: akamụ, 하우사어: akamu)는 옥수수 또는 수수나 등 서곡을 발효해 만든 녹말 식자재이다. 포리지처럼 익혀서 먹는다. 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. 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.
dbp:minorIngredient
dbr:Sugar
gold:hypernym
dbr:Pudding
prov:wasDerivedFrom
wikipedia-en:Ogi_(food)?oldid=1124179519&ns=0
dbo:wikiPageLength
5432
dbo:alias
Akamu
dbo:ingredientName
Maize,sorghumormillet
dbo:country
dbr:Cameroon dbr:Nigeria dbr:Kenya
dbo:hasVariant
dbr:Kenya
dbo:ingredient
dbr:Maize dbr:Sorghum dbr:Millet
dbo:region
dbr:West_Africa
dbo:type
dbr:Pudding dbr:Pap_(food)
foaf:isPrimaryTopicOf
wikipedia-en:Ogi_(food)