Breakfast

Egidi / Kati (Sorghum Pudding, Prepared-Ogi Method)

Name: Egidi / Kati (Sorghum Pudding, Prepared-Ogi Method)
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 400 g commercial fermented sorghum ogi flour (100% sorghum/guinea corn; food-grade, not plain raw sorghum flour); 1000 ml water (starting quantity; packet directions take precedence); 6 large food-grade moi moi or banana leaves (washed, plus extra for lining)

A firm sorghum pudding, stirred first and then steamed in parcels using commercially prepared fermented sorghum ogi. Egidi is also recorded as Kati in research with producers in Arigidi Akoko. Gabriel and colleagues describe a sorghum or millet slurry that is first stirred over heat, then wrapped and cooked again. They also record a cooled snack serving in water. That two-stage method and grain identity deserve to remain visible beside maize eko. This adaptation starts with purchased fermented sorghum ogi flour rather than directing uncontrolled home fermentation; the final texture needs testing with the particular product used. Cultural context: A Nigerian university study identifies Kati/Egidi with Arigidi Akoko and documents fermented sorghum or millet. This sorghum adaptation is separate from the existing maize-starch Eko/Agidi.

20 minPreparation

60 minCooking

6Servings

Allow 60 additional minutes for resting / soaking. Total: 140 minutes.

What you’ll need

6 servings

400 g commercial fermented sorghum ogi flour100% sorghum/guinea corn; food-grade, not plain raw sorghum flour
1000 ml waterstarting quantity; packet directions take precedence
6 large food-grade moi moi or banana leaveswashed, plus extra for lining

Let’s get cooking

1
Check the ogi label and whisk flour with the measured cool water in a heavy saucepan. Break up all dry pockets. Allow any hydration time specified by the manufacturer.
2
Cook over medium-low heat, stirring and scraping continuously, for about 15 minutes until a thick, uniformly cooked paste forms. Add small splashes of boiling water if needed for turning.
3
Wash wrappers and soften them with steam if stiff. Divide the hot paste into six shallow parcels, folding securely. Use clean utensils and handle carefully to avoid burns.
4
Set parcels on a rack or leaf-lined support over simmering water. Cover and steam for 45 minutes; replenish with boiling water so the pot never dries.
5
Open one parcel cautiously. It should be uniformly set and steaming, without dry flour or liquid batter in the centre. Continue cooking if necessary.
6
Let portions cool briefly, then refrigerate in shallow containers within 2 hours. Allow about 1 hour to firm and serve cool. If following the documented water serving, use safe drinking water and consume immediately.

A little kitchen wisdom

Plain sorghum flour does not reproduce fermented ogi; label the adaptation accurately. This is not a shelf-stable pudding and the research is not proof of home-food preservation. Timing estimate: active preparation 20 min; cooking 60 min; additional passive time 60 min; conservative planning allowance 140 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: No major allergen intentionally included; verify every ingredient and product label.

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Kati, Sorghum egidi

A Nigerian university study identifies Kati/Egidi with Arigidi Akoko and documents fermented sorghum or millet. This sorghum adaptation is separate from the existing maize-starch Eko/Agidi.

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Egidi / Kati (Sorghum Pudding, Prepared-Ogi Method)

20 minPreparation

60 minCooking

6Servings

Allow 60 additional minutes for resting / soaking. Total: 140 minutes.

What you’ll need

6 servings

400 g commercial fermented sorghum ogi flour100% sorghum/guinea corn; food-grade, not plain raw sorghum flour

1000 ml waterstarting quantity; packet directions take precedence

6 large food-grade moi moi or banana leaveswashed, plus extra for lining

Let’s get cooking

Check the ogi label and whisk flour with the measured cool water in a heavy saucepan. Break up all dry pockets. Allow any hydration time specified by the manufacturer.

Cook over medium-low heat, stirring and scraping continuously, for about 15 minutes until a thick, uniformly cooked paste forms. Add small splashes of boiling water if needed for turning.

Wash wrappers and soften them with steam if stiff. Divide the hot paste into six shallow parcels, folding securely. Use clean utensils and handle carefully to avoid burns.

Set parcels on a rack or leaf-lined support over simmering water. Cover and steam for 45 minutes; replenish with boiling water so the pot never dries.

Open one parcel cautiously. It should be uniformly set and steaming, without dry flour or liquid batter in the centre. Continue cooking if necessary.

Let portions cool briefly, then refrigerate in shallow containers within 2 hours. Allow about 1 hour to firm and serve cool. If following the documented water serving, use safe drinking water and consume immediately.