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Ogi (food)

Index Ogi (food)

Ogi is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet. [1]

25 relations: Acarajé, Amazake, Boza, Candida (fungus), Cereal, Fermentation in food processing, Kenya, Lactobacillales, Lactobacillus, List of African dishes, Mageu, Maize, Millet, Moin moin, Nigeria, Pap (food), Poi (food), Pudding, Saccharomyces, Sorghum, Species, Ugali, West Africa, Wet-milling, Yeast.


Acarajé or (Yoruba: àkàrà) is a dish made from peeled beans formed into a ball and then deep-fried in dendê (palm oil).

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is a traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice.

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Boza, also bosa (from boza), is a popular fermented beverage in Kazakhstan, Turkey, Kyrgyzstan, Albania, Bulgaria, Macedonia, Montenegro, Bosnia and Herzegovina, Azerbaijan and other parts of the Caucasus, Uzbekistan and Romania, Serbia.

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Candida (fungus)

Candida is a genus of yeasts and is the most common cause of fungal infections worldwide.

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A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.

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Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

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Kenya, officially the Republic of Kenya, is a country in Africa with its capital and largest city in Nairobi.

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Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.

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Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.

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List of African dishes

This is a list of notable dishes found in African cuisine.

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Mageu (Setswana spelling), Mahleu (Sesotho spelling) Maxau (Khoekhoe spelling), maHewu, amaRhewu (Xhosa spelling) or amaHewu (Zulu and Northern Ndebele spelling) is a traditional Southern African non-alcoholic drink among many of the Khoekhoe -Damara and Nama people, Sotho people, Tswana people and Nguni people made from fermented mealie pap.

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Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.

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Millets (/ˈmɪlɪts/) are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.

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Moin moin

Moimoi or Moin-Moin is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions and fresh ground peppers (usually a combination of bell peppers and chili or Scotch bonnet).

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Nigeria, officially the Federal Republic of Nigeria is a federal republic in West Africa, bordering Benin in the west, Chad and Cameroon in the east, and Niger in the north.

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Pap (food)

Pap, also known as mieliepap (Afrikaans for maize porridge) in South Africa or Sadza in Shona or Isitshwala in Isindebele language in Zimbabwe, or Vhuswa in Tshivenda or bogobe in Northern Sotho, Sesotho and Setswana languages or Nsima Chewa in Malawi, or Nsima in Zambia, Ogi/ Akamu in Nigeria or phaletšhe in Botswana is a traditional porridge/polenta made from mielie-meal (coarsely ground maize) and a staple food of the Bantu peoples of Southern Africa (the Afrikaans word pap is taken from Dutch and simply means "porridge").

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Poi (food)

Poi is primarily the traditional staple food in native cuisine of Hawaii, made from the underground plant stem or corm of the taro plant (known in Hawaiian as kalo).

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Pudding is a type of food that can be either a dessert or a savory dish.

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Saccharomyces is a genus of fungi that includes many species of yeasts.

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Sorghum is a genus of flowering plants in the grass family Poaceae.

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In biology, a species is the basic unit of classification and a taxonomic rank, as well as a unit of biodiversity, but it has proven difficult to find a satisfactory definition.

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Ugali (also sometimes called kimnyet, sima, sembe, obokima, kaunga, dona, obusuma, ngima, kwon, arega or posho) is a dish made of maize flour (cornmeal), millet flour, or sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or milk) to a stiff or firm dough-like consistency (when it is cooked as porridge, it is called uji) and served with salad.

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West Africa

West Africa, also called Western Africa and the West of Africa, is the westernmost region of Africa.

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Wet-milling is a process in which feed material is steeped in water, with or without sulfur dioxide, to soften the seed kernel in order to help separate the kernel’s various components.

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Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.

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Ogi (cereal ferment), Ogi (cereal food), Ògì.


[1] https://en.wikipedia.org/wiki/Ogi_(food)

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