Ogi (food)
http://dbpedia.org/resource/Ogi_(food) an entity of type: Thing
El Ogi (conocido como furah) se trata de un alimento en forma de gachas de cereales que se han visto sometidas a una fermentación láctica, se trata de un alimento típico de Nigeria. Su sabor ácido característico precisamente recuerda al yogur. El color de las gachas dependerá en cierta medida del tipo de cereal empleado: maíz, sorgo (ogi baba), mijo (ogi gero). El ogi habitual en Nigeria suele ser de maíz. El ogi cocinado se suele conocer como pap. Suele servirse como desayuno, aunque es también alimento de infantes.
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오기(요루바어: ògì) 또는 아카무(이그보어: akamụ, 하우사어: akamu)는 옥수수 또는 수수나 등 서곡을 발효해 만든 녹말 식자재이다. 포리지처럼 익혀서 먹는다.
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Akamu (or Ogi) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. 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. It is then boiled into a pap , or cooked to make a creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara/acarajé or bread depending on individual choice.
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Ogi (alimento)
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오기 (음식)
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Ogi (food)
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akamu or Ogi
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akamu or Ogi
xsd:integer
6058016
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1124179519
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Akamu
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Ogi
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Maize, sorghum or millet
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Pap or pudding
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Uji in Kenya
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El Ogi (conocido como furah) se trata de un alimento en forma de gachas de cereales que se han visto sometidas a una fermentación láctica, se trata de un alimento típico de Nigeria. Su sabor ácido característico precisamente recuerda al yogur. El color de las gachas dependerá en cierta medida del tipo de cereal empleado: maíz, sorgo (ogi baba), mijo (ogi gero). El ogi habitual en Nigeria suele ser de maíz. El ogi cocinado se suele conocer como pap. Suele servirse como desayuno, aunque es también alimento de infantes.
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Akamu (or Ogi) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. 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. It is then boiled into a pap , or cooked to make a creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara/acarajé or bread depending on individual choice. In Kenya the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast and dinner, but often has a thinner gravy-like consistency. The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp and various yeasts including Saccharomyces and Candida spp.
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오기(요루바어: ògì) 또는 아카무(이그보어: akamụ, 하우사어: akamu)는 옥수수 또는 수수나 등 서곡을 발효해 만든 녹말 식자재이다. 포리지처럼 익혀서 먹는다.
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5432
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Akamu
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Maize,sorghumormillet
