Category: Culture – Food
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Yam is a tuberous root vegetable rich in carbohydrates. Though the edible underground grown tubers of this perennial vine crop is starchy, they contain dietary fiber which qualifies it as low glycemic index food. Nigeria is the world’s largest producer of yam, export accounting for over 70 percent of total world output. Unlike some of…
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Ogi is an endosperm extract of a fermented cereal. Ogi is made by softening the maize, sorghum, millet, or rice grain, by steeping it in water at about 300C for up to five days. While wet, it is milled and sieved to remove bran. The remnant is then sedimented and dewatered. Raw Ogi can be…