Preparation of ogi involves soaking of corn kernus in water for 1-4 days. Changing of water was also involved during the process of soaking. Followed by wet milring and sieving to remove bran, hills and germ. The pomace is retained on the sieve and later discarded as animal field while filtrate is fermented (for 1-3 days) to field ogi, which is sour, yellow starchy sediment, which is known as ‘’ogi’’ slurry.
The sediment was dewatered in a gute sack using a hydraulic jack. Then it was stored in the freezer for 4 weeks.
then your Ogi is ready to preapre
How to prepare
Boil your water for like 10 mins, when the water is boiling
you put your ogi in a bowl or a cup and mix it with cold water and stir it
then you add your hot water to it and wait for like 2 minutes, then your Ogi is all ready.
you can now add your sugar,milk and anything you like.