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. It can be taken with Moin Moin or Akara. 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.