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- Ogi_(food) abstract "Ogi is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap, or cooked to make a creamy pudding.In Kenya the porridge is known as uji (not to be confused with ugali), and is generally made with millet and sorghum. It is commonly served for breakfast., but often has a thinner gravy-like consistency.The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp, and various yeasts including Saccharomyces and Candida spp.".
- Ogi_(food) wikiPageID "6058016".
- Ogi_(food) wikiPageLength "1896".
- Ogi_(food) wikiPageOutDegree "24".
- Ogi_(food) wikiPageRevisionID "661589196".
- Ogi_(food) wikiPageWikiLink Candida_(fungus).
- Ogi_(food) wikiPageWikiLink Candida_(genus).
- Ogi_(food) wikiPageWikiLink Category:African_cuisine.
- Ogi_(food) wikiPageWikiLink Category:Beninese_cuisine.
- Ogi_(food) wikiPageWikiLink Category:Fermented_foods.
- Ogi_(food) wikiPageWikiLink Category:Staple_foods.
- Ogi_(food) wikiPageWikiLink Category:Yoruba_cuisine.
- Ogi_(food) wikiPageWikiLink Cereal.
- Ogi_(food) wikiPageWikiLink Fermentation_(food).
- Ogi_(food) wikiPageWikiLink Fermentation_in_food_processing.
- Ogi_(food) wikiPageWikiLink Food.
- Ogi_(food) wikiPageWikiLink Foods.
- Ogi_(food) wikiPageWikiLink Kenya.
- Ogi_(food) wikiPageWikiLink Lactic_acid_bacteria.
- Ogi_(food) wikiPageWikiLink Lactobacillales.
- Ogi_(food) wikiPageWikiLink Lactobacillus.
- Ogi_(food) wikiPageWikiLink Maize.
- Ogi_(food) wikiPageWikiLink Millet.
- Ogi_(food) wikiPageWikiLink Nigeria.
- Ogi_(food) wikiPageWikiLink Pap_(food).
- Ogi_(food) wikiPageWikiLink Pudding.
- Ogi_(food) wikiPageWikiLink Saccharomyces.
- Ogi_(food) wikiPageWikiLink Sorghum.
- Ogi_(food) wikiPageWikiLink Species.
- Ogi_(food) wikiPageWikiLink Ugali.
- Ogi_(food) wikiPageWikiLink Wet-milling.
- Ogi_(food) wikiPageWikiLink Wet_milling.
- Ogi_(food) wikiPageWikiLink Yeast.
- Ogi_(food) wikiPageWikiLink Yeasts.
- Ogi_(food) wikiPageWikiLinkText "Ogi (food)".
- Ogi_(food) wikiPageWikiLinkText "Ogi".
- Ogi_(food) hasPhotoCollection Ogi_(food).
- Ogi_(food) wikiPageUsesTemplate Template:Africa-cuisine-stub.
- Ogi_(food) wikiPageUsesTemplate Template:Portal.
- Ogi_(food) subject Category:African_cuisine.
- Ogi_(food) subject Category:Beninese_cuisine.
- Ogi_(food) subject Category:Fermented_foods.
- Ogi_(food) subject Category:Staple_foods.
- Ogi_(food) subject Category:Yoruba_cuisine.
- Ogi_(food) hypernym Pudding.
- Ogi_(food) type Food.
- Ogi_(food) comment "Ogi is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap, or cooked to make a creamy pudding.In Kenya the porridge is known as uji (not to be confused with ugali), and is generally made with millet and sorghum.".
- Ogi_(food) label "Ogi (food)".
- Ogi_(food) sameAs m.0fmy_8.
- Ogi_(food) sameAs Q7080021.
- Ogi_(food) sameAs Q7080021.
- Ogi_(food) wasDerivedFrom Ogi_(food)?oldid=661589196.
- Ogi_(food) isPrimaryTopicOf Ogi_(food).