Ogi pap, smooth cornmeal porridge
Fermented cornmeal cooked to a silky cream. Served warm with evaporated milk and sugar. Nigeria's most comforting morning routine.
Method
01
Make a paste.
Whisk the cornmeal with 100ml of cold water until completely smooth — no lumps.
02
Cook.
Bring the remaining 400ml of water to the boil in a medium saucepan. Reduce to a simmer and slowly pour in the cornmeal paste, whisking constantly. Cook over low heat, stirring frequently, for 8–10 minutes until thick and smooth.
Note. It will splatter as it thickens — use a long spoon.
03
Serve.
Spoon into bowls while hot. Pour over evaporated milk and sprinkle with sugar. Eat alongside akara or moin moin.
A note. Traditional ogi is made from fermented corn, which gives it a mild sourness. This version uses plain fine cornmeal — closer to masa — which yields a smoother, quicker result.
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