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Grandios Ogi Yellow


Grandios Ogi Yellow

Ogi Yellow, also known as yellow ogi or yellow corn pap, is a variation of ogi that is made from yellow maize or corn. Ogi, also called pap or akamu, is a Nigerian fermented cereal porridge that is commonly consumed as a breakfast food.

How to make ogi

To make Ogi Yellow, yellow maize or corn is first soaked in water for a period of time to soften it. The softened maize is then wet-milled or ground into a smooth paste. The paste is then fermented by leaving it at room temperature for a period of time, typically overnight or up to 48 hours, depending on desired sourness and consistency.

During fermentation, natural bacteria and yeast present in the maize break down the starches and sugars, resulting in a thick, creamy porridge-like consistency. The fermentation process also imparts a slightly sour flavor to the ogi.

Ogi Yellow is known for its vibrant yellow color, which is derived from the yellow maize used. The flavor and texture of Ogi Yellow can vary depending on personal preference, the length of fermentation, and any additional ingredients or spices added during preparation.

Ogi Yellow is typically served hot and can be enjoyed plain or sweetened with sugar, honey, or other sweeteners to taste. It is often paired with side dishes such as moimoi (steamed bean pudding), akara (bean fritters), or fried plantains. It can also be mixed with milk or served with toppings like groundnuts (peanuts) or coconut flakes for added flavor and texture.

Ogi Yellow is valued for its nutritional content, as maize is a good source of carbohydrates, dietary fiber, and certain vitamins and minerals.

Overall, Ogi Yellow is a popular variation of ogi made from yellow maize or corn. It is enjoyed for its creamy texture, slightly sour taste, and versatility in terms of serving options and accompanying dishes.

Additional information

Weight 0.5 kg


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