Ogi (Akamu / Pap)

Ogi, also called akamu or pap depending on the region, belongs to the ancient tradition of fermented porridges found throughout West Africa, from Nigeria to Ghana, passing through Benin and Togo. Its preparation relies on domestic knowledge transmitted almost exclusively by women, from mother to daughter, without written measurements or tools other than the cook's hand and eye. The soaking and spontaneous fermentation of cereals, without recourse to any added starter, testify to a very ancient empirical understanding of natural transformations of plant matter. Long a daily food rather than a festive dish, ogi occupies a central place in the diet of the weaned infant, the convalescent, and the morning worker, which explains the constancy of its transmission across generations despite upheavals in urban lifestyle.

• 500 g dry white maize (or sorghum, or millet depending on region)
• 2 liters water for soaking
• 1 liter water for fermentation
• water for rinsing and diluting the fermented paste
• sugar or milk according to family habits (optional at final cooking)

1. Sort and wash the maize, sorghum, or millet grains thoroughly to remove dust and impurities.
2. Soak the grains in plenty of water for two to three days, changing the water from time to time, until they soften and give off a slight sour smell.
3. Drain then grind the soaked grains finely, traditionally on a stone mill, until a coarse paste is obtained.
4. Dilute this paste in water and filter it through a clean cloth to keep only the starchy liquid, discarding the bran and fibrous residues.
5. Let this filtered liquid rest in a covered container for one to two additional days, so that natural fermentation completes and the starch settles at the bottom.
6. Remove the clear water from the top and keep the white paste deposited at the bottom, also called ogi, which can be stored for several days in a cool place.
7. On the day of consumption, dilute a portion of this paste in a little cold water, then pour the mixture into boiling water while stirring constantly until a smooth, thick porridge is obtained.

Ogi is distinguished by its gentle, refreshing acidity, inherited from its natural fermentation, which contrasts with the neutrality of unfermented cereal porridges. Its texture is smooth, creamy, almost velvety once properly cooked, without the slightest grain perceptible on the tongue. The aroma, discreet and slightly fermented, recalls whey or rising bread dough, and readily yields to the sweet or spicy accompaniments paired with it.