Posted on Leave a comment

Akpan – Ogi

Traditionally processed Ogi is the type of Fufu made with fermented cornstarch with the distinctive sour taste. Unfortunately, for those who live overseas, fermented corn is not easy to get. Therefore I use a powder of fermented cornstarch sold in most African stores. Ogi is simple yet very difficult to prepare with the powdered Ogi flour.

Akpan – Ogi

Akpan is a fermented cereal pudding typically made from maize. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour.

  • 1 cup Fermented cornflour
  • 1 cup cold water
  • 3 cup hot water
  1. Mix the cold water and the cornflour. Mix well until lump free.

  2. Pour the cornflour into the boiling water.

  3. cook for 5 mins or until thickened

  4. Serve with Yebessessi, Adokougbi, braised fish…

Posted on Leave a comment

The Perfect Layered Salad


6 Cups Spring Mix Lettuce

2 (15 ounce) cans corn, drained

2 cups thinly sliced purple cabbage

3 cups green beans, boiled

2 (10 Ounce )Container Grape Tomatoes, Cut in Half

2 medium carrots, grated

6 Hard Boiled Eggs Sliced

8 Ounces Bacon Cooked and Crumbled

1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
1 tablespoon fresh parsley

In a large glass bowl, layer all the salad ingredients, in the order listed, one at a time in rows.
Spread the dressing over the top layer of salad, sealing the edges. Sprinkle the top with bacon. Cover and refrigerate for 6-8 hours.