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Posted by on 2/19/2003 1:38:06 PM |

Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines |   Fish & ShellFish |   Recipes


PREPARATION OF OGI (fermented corn starch) aka Akamu, pap

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.


Courtesy of Laura Edet