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Olu Olu Ogi Flour is fermented corn flour. It is also known as Boboro, Posho, Mswara, Pap or Cou Cou. To produce this flour, the kernels are removed from the cob or them stem in the case of Brown Ogi, by hand. Then washed and left to soak in spring water for a few days allowing the kernels to naturally ferment. The kernels are then sun-dried for a sweet sun-kissed taste; after which its milled into flour.
White Maize or Yellow Maize (Brown Ogi is made from Sorghum)
Our Ogi flour is used to prepare ‘injera’ or ‘lahoh’, flatbread that is traditionally eaten in countries such as Morocco, Eritrea, Ethiopia, Somalia and Yemen.
It is used to prepare a meal that the South-Africans call ‘Mealie pap’ and Nigerians call Pap.
In countries like Bulgaria, Serbia and Macedonia our Ogi flour is used to prepare a meal named ‘Kachamak’ (качамак), and in Romania it’s used to prepare a delicacy called ‘Mămăligă’.
In Albania Ogi flour is used to prepare a meal called ‘Arapash’ or ‘harapash’; and its also used all over Europe, especially Italy to prepare ‘Polenta’.
In the Punjab province of Northen India and eastern Pakistan its used to make a traditional Punjabi bread that’s often eaten with ‘Saag’ called ‘Makki di roti’.
Our Ogi is also gaining popularity in the oriental community where it is used to prepare ‘Corn Congee’ (棒子麵粥) - a porridge that is often eaten with Chinese pickles, and also used to prepare sweet & sour chicken.
Other uses for Olu Olu Ogi flour include use as ‘Masa’ or combined with Masa for making ‘Tortillas’, ‘Arepas’ and ‘Tamales’ in Mexico, Colombia, Central America and South America.