Written by Temitope Alao-Sanni, RD

Akamu/Ogi is a fermented cereal dish usually made from maize, millet, or sorghum and cooked into a pap or pudding. A common recipe in west Africa though the origin can be traced to Nigeria, Cameroon and Kenya. In Kenya it is called “uji”. The fermentation process as result of various lactic acid bacteria including Lactobacillus spp, this makes it promote gut health.

Akamu/Ogi is usually enjoyed hot/warm and can be a soothing breakfast or even dinner on a cold day. When eaten with a legume like beans or any beans product, it provides you with all the essential amino acids (the ones your  body cannot produce itself).

Here is a step by step preparation guide for Akamu.

Ingredients

Wet milled maize/choice cereal or powder

Water

Sweetener

Milk

Pots and other utensils

Directions

Wash your hands and all utensils for the procedure

Put some cups water in a kettle and allow to boil

Scoop some spoons of powdered or wet-milled (paste) maize/millet/sorghum into a bowl

Add some drops of water and stir well until a smooth liquid of medium consistency is formed and keep stirring

pour the boiling water slowly and steadily in a circular motion into the bowl while you keep stirring.

pour the boiling water slowly and steadily in a circular motion into the bowl while you keep stirring.

The consistency becomes thicker (setting) once it becomes thick, stop adding water..

Stir and serve with some milk or as desired.

This is a good breakfast option as it is filling and quick to prepare. However,  just like other foods, moderation is important. Would you rather have akamu for breakfast, lunch, or dinner?