ogi
A Nigerian cereal pudding and street food made from maize, sorghum, or millet, with grains soaked, wet-milled, sieved, strained, and boiled into pap or a creamy pudding. It may be served with moin moin, acarajé, or bread.
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About this dish
Traditionally, the grains are soaked in water for up to three days, before wet-milling or grinding, sieving to remove husks, and straining. 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, acarajé or bread. In solid jello form, it is called eko or agidi. In soft pudding form, it is called koko, ogi or akamu. Ogi baba is the brown type made from sorghum or millet, many times fermented.