
By nature, I tire easily of certain foods, especially if I have had them a couple of times... I NEED VARIETY!!! I have to have variety so I impulsively begin to find alternatives, exploring different ingredients and also applying new techniques on familiar ingredients.... Story of my life, The New Nigerian Cuisine movement (more of that later). Ogi, (pap) for those not familiar with it, is fermented finely milled maize meal and is better known for making a porridge called locally koko, eko gbona, akamu in the three main dialects in Nigeria. It is also used to make a solid gelatinous dish called agidi or eko tutu . I love Ogi and its often one of the dishes I have for breakfast (accompanied with m oin moin, akara or efo riro ). I love Ogi because of its smooth texture and sharp/tangy taste. It is very versatile in terms of what can be added to it increase its enjoyability. Traditionally, ogi is eaten as it, but nowadays, milk, sugar and some condiments such as dried ginger