Nigerian Ogi (Akamu) with Groundnut Soup Relish

How to Make It

1. 1

   Prepare the Ogi (Fermented Corn Porridge) Base

   If using raw corn: soak 200g dried whole grain yellow corn overnight (8–12 hours), drain, and blend with 150ml fresh water into a smooth slurry. Strain through a fine sieve or muslin cloth to remove husks, collecting the starchy liquid. Allow to ferment lightly at room temperature for 12–24 hours until a mild sour aroma develops. If using store-bought Ogi paste, measure 200g and whisk into 200ml cold water until fully dissolved and lump-free.

   Tip: Fermentation is key for gut health — the natural lacto-fermentation increases bioavailability of B vitamins and supports a healthy microbiome. Do not skip this step if time allows.
2. 2

   Cook the Ogi to a Smooth Porridge

   Bring 400ml of water to a rolling boil in a medium saucepan. Reduce heat to medium. Slowly pour the Ogi mixture or dissolved paste into the boiling water in a thin stream, stirring continuously with a wooden spoon or silicone whisk to prevent lumps. Continue stirring for 8–12 minutes over medium-low heat until the porridge thickens to a smooth, creamy consistency — similar to a soft pap. Remove from heat, cover, and set aside.

   Tip: For a diabetes-friendly version, cook the Ogi slightly thicker to slow gastric emptying. Thin porridges spike blood sugar faster.
3. 3

   Make the Groundnut-Vegetable Relish Base

   Blend together tomatoes, red bell pepper (tatashe), scotch bonnet, and half the onion into a smooth purée. Heat palm oil in a medium pot over medium heat for 2 minutes — do not bleach. Add sliced onion and fry for 2 minutes until softened. Add the blended pepper mix and cook, stirring regularly, for 10–12 minutes until the raw smell is gone and the oil begins to float on top.

   Tip: Unrefined red palm oil is rich in beta-carotene (provitamin A) and tocotrienols. Limit to 1 tablespoon for heart health — it is still a saturated fat source.
4. 4

   Add Groundnut Paste and Protein

   Reduce heat to low. Stir in the roasted groundnut paste and 150ml warm water, mixing well to combine into the sauce. Add the flaked smoked catfish and ground crayfish. Season with ground ehuru, turmeric, and a small amount of low-sodium seasoning. Stir gently and simmer for 8–10 minutes, allowing the groundnut to cook through and the flavours to meld. Add a splash more water if the relish becomes too thick.

   Tip: Groundnut paste is high in heart-healthy monounsaturated fats and plant protein. It also helps sustain energy and reduce the glycaemic load of the whole meal.
5. 5

   Add the Leafy Vegetables

   Add the chopped spinach (or ugu leaves) and uziza leaves (if using) to the relish. Stir in gently and cook for just 2–3 minutes over low heat to preserve colour, texture, and micronutrients. Adjust salt to taste — use minimally. Turn off the heat immediately once leaves are wilted but still vibrant green.

   Tip: Overcooking leafy greens destroys folate and vitamin C. Two to three minutes is all you need for food safety and maximum nutrition.
6. 6

   Plate and Serve

   Ladle a generous portion of warm Ogi into a deep bowl or wide plate. Spoon the groundnut-vegetable relish generously over or beside the Ogi. Serve immediately while hot. Accompany with a cup of warm zobo (hibiscus) water or plain water for hydration. Garnish with a few fresh ugu leaves if desired.

   Tip: For weight management goals, serve the Ogi in a 250ml portion and increase the relish serving — the vegetables and protein will keep you fuller for longer without excess carbohydrate load.