Ogi is a fermented grain porridge from West Africa. Two different methods for preparing this dish are described in Sandor Ellix Katz's "Wild Fermentation" and Sally Fallon's "Nourishing Traditions": Katz recommends grinding the millet before soaking the grain in just water, while Fallon recommends pre-soaking the millet before grinding it and then soaking it in water mixed with whey. Both methods create a tangy, rich, thick porridge that can be eaten in both sweet and savory preparations.
This is Katz's method from "Wild Fermentation":
Ogi (African Millet Porridge)
2 cups millet
water
sea salt
1. Coarsely grind millet using a grain mill or other technology.
2. Soak the millet in about 4 cups of water. Soaking time can range from about 2 hours to 1 week, and the taste will become progressively more sour as the days pass.
3. When you are ready to make porridge, boil about 1/2 cup water per serving, with a dash of salt.
4. Mix the fermented millet blend to a uniform consistency and add about 2/3 cup per serving to the boiling water. Lower heat and stir constantly to prevent burning, until the porridge cooks and thickens, just a few minutes. Add more water as needed to reach the desired consistency.
We use a Vitamix with a dry container to grind the millet. We usually soak the millet for about 3 days and prepare it with roasted garlic, nutritional yeast, and salt and pepper.
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