Wheat Ogi

🛒 Ingredients

• Whole Wheat Grains 50 g · 170 kcal
• Water 200 g · 0 kcal

👨‍🍳 Instructions

1. To prepare Ogi paste: Rinse 50g of whole wheat grains thoroughly and soak them in water for 2-3 days, changing the water daily to allow for fermentation.
2. After soaking, drain the grains and blend them with a small amount of fresh water until a very smooth paste forms. Strain the paste through a fine sieve or muslin cloth to remove any remaining husks, collecting the smooth liquid.
3. Allow the sieved liquid to settle for at least an hour; the starch will settle at the bottom. Carefully pour off the excess water from the top, leaving the thick Ogi paste at the bottom.
4. To cook one serving: Take approximately 50g of the Ogi paste and mix it with 50ml of cold water to form a smooth slurry. Bring 150ml of water to a rolling boil in a small saucepan.
5. Gradually pour the Ogi slurry into the boiling water while continuously stirring to prevent lumps. Continue stirring on medium heat for about 5-7 minutes until the Ogi thickens to a smooth, porridge-like consistency.
6. Serve the Wheat Ogi warm, optionally with milk, sugar, or honey to taste.