Tutorial Easy
How to Make Ogi (Akamu, Koko, Pap) the Poshy Way
Learn the authentic method of preparing this cherished West African fermented cornmeal pudding—known as Ogi in Nigeria, Akamu in Igbo culture, Koko in Hausa, and Pap across many African homes.
Prep: 2 mins
Cook: 5 mins
Serves: 1-2
Ingredients
- • 5 tablespoons Poshy Ogi flour (White or Yellow)
- • 1/2 cup cold water
- • 1.5 cups boiling water
- • Optional: Sugar, milk (plant or dairy), ginger powder, cinnamon, nut milk
Instructions
- 1 Make a Smooth Slurry: In a bowl, mix the Ogi flour with 1/2 cup cold water. Stir well to create a lump-free, smooth paste.
- 2 Boil Your Water: Bring 1.5 cups of water to a full boil in a kettle or pot.
- 3 Combine and Stir: Slowly pour the boiling water into the slurry, stirring vigorously with a spoon or whisk to avoid lumps. As the water hits the flour, it will begin to thicken into a pudding consistency.
- 4 Steam and Rest: Cover the bowl and let it steam for 3–5 minutes. This deepens the flavor and texture.
- 5 Customize: Add sugar, honey, or milk to taste. You can also stir in ground ginger or nut milk for added flavor.
- 6 Serve: Serve hot with Moi Moi, Akara, fried plantains, or even plain. It's comforting, gut-friendly, and deeply nostalgic.