PREPARATION OF OGI (fermented corn starch) aka Akamu,
Wash and soak the corn kernels in water overnight or for 24
hours to ferment. Drain the corn and grind into a smooth paste.
Mix the grotmd corn with cold water and sieve us ing a fine
sieve to separate the husks from the starch. Al low the starch
to settle in the water overnight. Drain and store the fermented
corn starch in the refrigerator. Use as required.