Wednesday, 25 February 2015

SORREL OGI (GUEST POST)

How's this for adding a touch of excitement to food? In this guest post, the creative Nigerian food blogger Tatashey shares a vibrant sorrel (hibiscus flower) flavoured ogi recipe. I'd never have thought of adding fresh fruit to my ogi and the addition of pineapple here has got me thinking of all the fruity possibilities :p This could easily pass for a dessert as well, if served chilled. How luxurious and silky does this ogi look though! Sigh...

If you love this recipe as much as I do, then pop over to Tatashey's page and let her know :) You can follow her on Facebook, Instagram and Twitter!

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Ingredients
- Sorrel leaves
- Water
- Ogi/Pap (white)
- Fruits (optional)

Directions

Put sorrel leaves and 1 cup water in a pot and bring to a boil. Simmer on medium heat for 15 minutes then strain leaves from liquid and set aside in a bowl.


In the same pot, add 2 tablespoons ogi/pap paste and mix with 2 tablespoons of water.


Add the hot sorrel liquid to the ogi and stir continuously till it thickens. Once it starts to bubble, take off heat immediately.


Serve hot with choice fruits (like pineapple, apple, banana or berries).



4 comments:

  1. That looks really silky and delicious; What's ogi, and where do I get it? What would I eat this dish with? Thanks for sharing this post :)

    ReplyDelete
    Replies
    1. It does, doesn't it! :) Ogi is a smooth, thick porridge is made using fermented maize. I have a more detailed post on it here: http://www.vegannigerian.com/2014/09/ogi-akamu-pap.html

      This would go really well with bean fritters (known as akara in Nigeria) or steamed bean cakes (also known as moin moin) -- I have recipes for both up on the blog, you can find them in the recipe index :)

      Delete
  2. Great idea for another way for using sorrel besides the same ol' juice. It would basically be a sauce for the akara, moi-moi, etc.?

    ReplyDelete
  3. Great idea for another way for using sorrel besides the same ol' juice. It would basically be a sauce for the akara, moi-moi, etc.?

    ReplyDelete