. . "6058016"^^ . . . . . . "Akamu"@en . "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/acaraj\u00E9 or bread depending on individual choice."@en . . . . . . . "Akamu"@en . . "Uji in Kenya"@en . . . . . . . . . . . . . . . . . "Maize, sorghum or millet"@en . . "akamu or Ogi"@en . "\uC624\uAE30(\uC694\uB8E8\uBC14\uC5B4: \u00F2g\u00EC) \uB610\uB294 \uC544\uCE74\uBB34(\uC774\uADF8\uBCF4\uC5B4: akam\u1EE5, \uD558\uC6B0\uC0AC\uC5B4: akamu)\uB294 \uC625\uC218\uC218 \uB610\uB294 \uC218\uC218\uB098 \uB4F1 \uC11C\uACE1\uC744 \uBC1C\uD6A8\uD574 \uB9CC\uB4E0 \uB179\uB9D0 \uC2DD\uC790\uC7AC\uC774\uB2E4. \uD3EC\uB9AC\uC9C0\uCC98\uB7FC \uC775\uD600\uC11C \uBA39\uB294\uB2E4."@ko . . . . . . . . . "Ogi"@en . "\uC624\uAE30(\uC694\uB8E8\uBC14\uC5B4: \u00F2g\u00EC) \uB610\uB294 \uC544\uCE74\uBB34(\uC774\uADF8\uBCF4\uC5B4: akam\u1EE5, \uD558\uC6B0\uC0AC\uC5B4: akamu)\uB294 \uC625\uC218\uC218 \uB610\uB294 \uC218\uC218\uB098 \uB4F1 \uC11C\uACE1\uC744 \uBC1C\uD6A8\uD574 \uB9CC\uB4E0 \uB179\uB9D0 \uC2DD\uC790\uC7AC\uC774\uB2E4. \uD3EC\uB9AC\uC9C0\uCC98\uB7FC \uC775\uD600\uC11C \uBA39\uB294\uB2E4."@ko . . . "Ogi (alimento)"@es . . . "Pap or pudding"@en . . . . "akamu or Ogi"@en . . "5432"^^ . . . . . . . . "\uC624\uAE30 (\uC74C\uC2DD)"@ko . . . . . . . "Maize,sorghumormillet" . . "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/acaraj\u00E9 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 . . . "1124179519"^^ . . . . "El Ogi (conocido como furah) se trata de un alimento en forma de gachas de cereales que se han visto sometidas a una fermentaci\u00F3n l\u00E1ctica, se trata de un alimento t\u00EDpico de Nigeria.\u200B Su sabor \u00E1cido caracter\u00EDstico precisamente recuerda al yogur. El color de las gachas depender\u00E1 en cierta medida del tipo de cereal empleado: ma\u00EDz, sorgo (ogi baba), mijo (ogi gero).\u200B El ogi habitual en Nigeria suele ser de ma\u00EDz. El ogi cocinado se suele conocer como pap. Suele servirse como desayuno, aunque es tambi\u00E9n alimento de infantes."@es . . . . . . "Ogi (food)"@en . . . . . . . . . . . . . . "El Ogi (conocido como furah) se trata de un alimento en forma de gachas de cereales que se han visto sometidas a una fermentaci\u00F3n l\u00E1ctica, se trata de un alimento t\u00EDpico de Nigeria.\u200B Su sabor \u00E1cido caracter\u00EDstico precisamente recuerda al yogur. El color de las gachas depender\u00E1 en cierta medida del tipo de cereal empleado: ma\u00EDz, sorgo (ogi baba), mijo (ogi gero).\u200B El ogi habitual en Nigeria suele ser de ma\u00EDz. El ogi cocinado se suele conocer como pap. Suele servirse como desayuno, aunque es tambi\u00E9n alimento de infantes."@es .