Nigerian Breakfast Fried Akara and Ogi
Make the popular breakfast recipe Fried Akara and Ogi fermented corn porridge.Typical breakfast in Nigeria consists of fried Akara bean cakes and corn porridge Ogi. Here is the recipe for fried Akara and sweet Ogi breakfast recipe.
Tasting Akara fried bean cakes.
Fried Akara Ingredients and Directions.
1 15 ounce can black eyed peas with all liquid drained
1 tablespoon self-rising flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper flakes
Oil for frying
In food processor add all ingredients and mix until smooth. Form into small flat discs and fry until brown about 2 minutes on each side. Serve with Ogi corn porridge recipe below for breakfast.
Ogi is a traditional corn porridge fermented for up to three days until sour and is sort of a thick pudding made from corn flour, sugar with a pinch of salt and water. Corn flour is a fine powder simular in texture to all-purpose flour made by grinding dried corn kernels. Buy fermented corn flour from any supermarket or online.
Ogi for breakfast made easy.
1/2 cups fermented corn flour
1 teaspoon sea salt
1/4 cup white sugar
4 cups water
Add boiling water in a large pot, add all ingredients and mix ingredients together well. Too much water and your Ogi will be thin, too little water and the Ogi is too thick. On high heat on the stove, stir constantly until thick paste forms. Serve in a bowl and add evaporated milk if you like extra sweet Ogi.
Here are a few other names of Ogi in other African countries; same dish different name.
Ogi, Ugali and Akamu in Nigeria.
Ngima, Buru, Sembe, Chenge, and Arega in Kenya.
Bando and Kaunga in Uganda.
Moteke, Bidia, and Bugali in The Democratic Republic of the Congo.
Isitshwala and Bogobe in Botswana.
Xima and Chima in Mozambique.
Mealie and Pap in Lesotho and South Africa.
Soor in Somalia and Zambia.
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