Ogi (food)

Ogi is a cereal pudding and street food eaten in Nigeria, Benin, and Togo, made from maize, sorghum, or millet that is soaked for up to three days, wet-milled or ground, then sieved and strained before cooking. The dish takes two main forms, a firmer, jello-like form known as eko or agidi, and a softer pudding form known by names such as koko, ogi, or akamu depending on the ethnic group, including koko among the Hausa and akamu among the Igbo. It is commonly eaten for breakfast or dinner, sweetened with sugar or honey, and served alongside foods such as bean cakes, fried plantains, or milk. A similar porridge called uji serves the same breakfast and dinner role in Kenya. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/