How to Make Ogi (Akamu, Koko, Pap) the Poshy Way

Ingredients

Instructions

1. 1

   Prepare the Slurry

   In a bowl, mix the Poshy Ogi flour with 1/2 cup cold water. Stir well to create a lump-free, smooth paste.

   Tip: Use a whisk for best results to ensure no lumps form.

2. 2

   Boil the Water

   Bring 1.5 cups of water to a full boil in a kettle or pot.

   Tip: Freshly boiled water helps achieve the perfect consistency.

3. 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.

   Tip: Keep stirring continuously - this is the key to smooth Ogi!

4. 4

   Steam and Rest

   Cover the bowl and let it steam for 3–5 minutes. This deepens the flavor and texture.

   Tip: Steaming helps develop the characteristic smoothness.

5. 5

   Customize and Serve

   Add sugar, honey, or milk to taste. You can also stir in ground ginger, cinnamon, or nut milk for added flavor. Serve hot with Moi Moi, Akara, fried plantains, or even plain.

   Tip: Ogi tastes best when served immediately while warm.

Tips

• Use a whisk to prevent lumps from forming in the slurry
• Freshly boiled water gives the best results
• Continuous stirring is essential for smooth texture
• Ogi thickens as it cools, so serve immediately
• Experiment with different sweeteners and spices to customize

Nutrition Facts

* Nutrition information is approximate and may vary based on preparation methods.