OGI
I like to make something different every once in a while. Last week I made Ogi, a traditional African fermented porridge. Traditionally it is made with much pounding and pulverising using large sticks, but I made mine with a food processor. There are two books that have recipes for Ogi,
Nourishing Traditions by Sally Fallon and
Wild Fermentation by Sandor Katz. I chose the NT version, which seemed a bit easier. First take 4 cups of Millet and soak it in water for 24 hours in a warm place. Drain off the water and process the grains in a couple batches until you have thick paste, adding a dribble of water here can help. To the paste add more water until it is quite soupy. Strain this mixture through a mesh strainer. You wan the liquid part, not the gritty bits in the strainer (compost these). Ferment the liquid by adding about 1/4 C of fresh whey or plain Kefir or plain yogurt. Lacto fermented foods have enhanced nutrition and are more fully digested. Cover your fermenting culture and put a warm (i.e. not cold) place for 24 to 72 hours until it is bubbly when you agitate it. Keep in fridge until use. To cook simply take a cup of liquid cook on the stove, stirring constantly. I am always amused by this part. The liquid doesn't seem like it will ever thicken then suddenly it does and you have porridge!!!! The taste is sour and you can go either sweet or savory. I like mine with dates, Coconutghee, and whole raw milk........
Making the paste in a food processor.
Adding water until it is quite soupy
Straining through mesh.
The gritty bits for the compost.
After fermenting it will bubble on it's own! It's alive now and ready to be cooked and eaten.
