PREPARATION OF OGI (fermented corn starch) aka Akamu, pap
Wash and soak the corn kernels in water overnight or for 24 hours to ferment. Drain the corn and grind into a smooth paste. Mix the grotmd corn with cold water and sieve us ing a fine sieve to separate the husks from the starch. Al low the starch to settle in the water overnight. Drain and store the fermented corn starch in the refrigerator. Use as required.
Courtesy of Laura Edet
This policy contains information about your privacy. By posting, you are declaring that you understand this policy:
This policy is subject to change at any time and without notice.
These terms and conditions contain rules about posting comments. By submitting a comment, you are declaring that you agree with these rules:
Failure to comply with these rules may result in being banned from further commenting.
These terms and conditions are subject to change at any time and without notice.