Ogi Fermentation

Ogi fermentation is a West African technique for turning maize, sorghum or millet into a soured, fermented cereal base used for pap or pudding. The grains are soaked in water for up to three days, then wet milled or ground, sieved to remove the husks, and strained. The fermentation is carried out by lactic acid bacteria, including Lactobacillus species, together with wild yeasts such as Saccharomyces and Candida species. The finished ferment can be cooked into a thin pap, known variously as koko, ogi or akamu, or into a firmer, creamy pudding known as agidi or eko.