The Key Difference Between Custard and Ogi Explained

December 4, 2025 •

4 min read

While both serve as comforting porridges, the key difference between custard and ogi lies in their preparation: ogi is made from fermented grains, whereas traditional custard is thickened with eggs and often fortified with milk. This fundamental distinction leads to variations in taste, texture, and nutritional profiles.

Quick Summary

Custard and ogi are distinct porridges differing in preparation and ingredients. Custard is an egg-and-milk-based dessert, while ogi is a fermented grain porridge from Nigeria. This results in custard being sweeter and creamier, and ogi having a characteristic tangy flavor and probiotic benefits.

Key Points

Fermentation Process: The key difference between custard and ogi is that ogi is made from fermented grains, while traditional custard is a non-fermented dairy and egg product.
Flavor Profile: Ogi has a characteristic tangy or sour taste due to fermentation, contrasting with custard's sweet and creamy flavor.
Core Ingredients: Custard is primarily made with milk, eggs, and sugar, while ogi is made from soaked and milled maize, millet, or sorghum.
Nutritional Value: Custard typically has higher protein and calcium content from eggs and milk, while ogi provides probiotics, carbohydrates, and is lower in fat.
Digestibility: Ogi's easy-to-digest nature makes it an excellent weaning food for babies and a light meal for those recovering from illness.
Cultural Origin: Ogi is a staple of West African cuisine, particularly Nigerian, whereas custard has European origins.

Origins and Production: A Tale of Two Porridges

Custard and ogi, despite their visual similarities, come from vastly different culinary traditions and production methods. Custard has European roots, while ogi, also known as pap or akamu, is a staple of West African, and particularly Nigerian, cuisine. Their origins influence their ingredients, taste, and preparation, leading to the key difference between custard and ogi.

The European Creation: Custard

Traditional custard is a rich, creamy, and non-fermented food, with its texture created by eggs and heat. A classic recipe involves a base of eggs, milk, and sugar, which is heated gently until it thickens into a sauce or pudding. Many modern commercial custards, especially powdered varieties, replace the eggs with cornstarch and often include milk powder, flavorings, and colorings. The process is quick and does not involve fermentation, resulting in a sweet, often vanilla-flavored product.

The West African Staple: Ogi

Ogi's defining characteristic is its fermentation process. The journey of ogi begins with soaking grains like maize, sorghum, or millet in water for several days. This process allows for fermentation by natural bacteria and yeasts, which gives ogi its distinctive sour or tangy flavor. After soaking, the grains are wet-milled and sieved to remove the husks. The resulting slurry is allowed to settle, and the excess water is drained off, leaving a concentrated, fermented paste. This paste is later mixed with boiling water to cook into a smooth porridge. The natural, probiotic-rich result is a point of pride for many who prefer ogi over more processed options.

Comparison Table: Custard vs. Ogi


Feature	Custard	Ogi (Pap, Akamu)
Ingredients	Eggs, milk/cream, sugar, flavorings (e.g., vanilla). Powdered versions use cornstarch and flavorings.	Fermented maize, millet, or sorghum grains.
Preparation	Cooked without fermentation. The traditional method involves thickening with eggs over heat. Powdered versions are simply mixed with milk and heated.	Soaking and fermenting grains, wet-milling, sieving, and then cooking with boiling water.
Flavor Profile	Sweet, rich, creamy, and mild, often with vanilla notes.	Tangy and slightly sour due to fermentation.
Nutritional Content	Higher in protein and calcium due to milk and eggs. Can also be higher in fat and sugar.	Rich in carbohydrates and contains probiotics from the fermentation process. Protein and vitamin levels can be lower.
Digestibility	Highly digestible due to simple sugars, but can be heavy due to fat content.	Considered very easy to digest, making it ideal for infants and convalescing individuals.
Best For	Desserts, fillings for pastries, and richer breakfasts.	Breakfast porridge, weaning food for babies, or a light meal.

Textural and Flavor Differences

The fundamental difference between custard and ogi extends beyond their ingredients to the final sensory experience. While both are often served as smooth, viscous porridges, the underlying texture and flavor are distinct.

Custard's creamy texture: The presence of eggs and milk in traditional custard contributes to a luxuriously smooth and rich texture. Powdered custard, thickened with cornstarch, can also be very smooth, though sometimes lacking the richness of its egg-based counterpart.
Ogi's subtle tang: The fermentation process is central to ogi's character. It introduces a lactic tang that is entirely absent in custard. This provides a unique, refreshing complexity that is cherished in West African cuisine.

Versatility and Usage

Both custards and ogi are highly versatile in their respective cuisines.

Custard uses: Custard's sweetness makes it a natural fit for desserts. It can be baked into flan, layered into trifles, or used as a rich filling for tarts and pastries. Its milder flavor profile also allows it to be served as a savory dish, such as quiche.
Ogi uses: Traditionally, ogi is consumed as a hearty and light breakfast porridge. It is often paired with foods like akara (bean fritters) or moin moin (steamed bean cake) to add protein. For babies, it serves as a nutritious and easily digestible weaning food. It is also prepared as a stiffer pudding known as eko or agidi.

Health and Nutrition Considerations

When assessing the health benefits, the difference between custard and ogi becomes even clearer.

Custard's strengths: With its dairy and egg content, custard offers higher levels of protein and calcium, making it beneficial for bone health.
Ogi's probiotic power: The fermentation process endows ogi with beneficial probiotics, which are good for gut health and digestion. Ogi also tends to be lower in fat and sugar, especially when prepared without additions. Some traditional ogi variations, made with millet or sorghum, offer even more nutrients.

Ultimately, the choice between the two depends on personal preference and dietary needs. The tangy, probiotic-rich ogi provides a gut-friendly boost, while the creamy, protein-packed custard offers a different set of nutritional benefits.

The Cultural Significance

Beyond their recipes, custard and ogi represent different cultural touchstones. Custard represents a classic European dessert tradition, while ogi is an integral part of West African daily life and heritage. It is a source of comfort food and tradition, especially in Nigeria, where it plays a key role in the diet of infants and adults alike. The contrast between a dessert and a staple food emphasizes their distinct cultural roles.

Conclusion

In summary, the core difference between custard and ogi is rooted in their preparation—custard is a non-fermented, egg-based dairy dish, whereas ogi is a fermented grain porridge. This leads to a rich, sweet custard versus a tangy, probiotic-rich ogi. While both offer comfort and sustenance, their distinct flavors, nutritional profiles, and culinary origins mean they are not interchangeable. Understanding these differences allows for an appreciation of each food's unique character and cultural significance.

Frequently Asked Questions

No, ogi is not the same as custard. While both can be served as a porridge, ogi is a West African dish made from fermented grains, giving it a tangy taste. Custard is a non-fermented European dish made with eggs, milk, and sugar, and tastes sweet.

The healthier option depends on dietary needs. Ogi is generally lower in fat and sugar and contains beneficial probiotics. Custard, particularly homemade with milk and eggs, is higher in protein and calcium. For babies and easy digestion, ogi is often preferred.

No, you cannot use custard powder to make ogi. Custard powder is made from cornstarch and flavorings, without the fermentation required for ogi. Using custard powder will result in a sweet, non-fermented porridge, not authentic ogi.

Ogi has a unique, slightly sour or tangy flavor that comes from the fermentation of the grains. This is in stark contrast to the sweet, mild flavor of custard.

Ogi involves soaking, fermenting, and wet-milling grains over several days. Custard is made by simply heating and thickening a mix of eggs, milk, and sugar, or by cooking cornstarch powder with milk.

Ogi is known by several regional names in West Africa. 'Pap' is a common English term for the porridge, while 'akamu' is the Igbo name for the same fermented grain porridge.

Yes, ogi is a traditional and highly regarded weaning food in West Africa. It is easy for babies to digest, and the fermented version offers probiotic benefits for their gut health.

While both are smooth porridges, their textures differ slightly. Custard is typically richer and creamier due to its dairy content. Ogi's texture is also smooth but can be lighter, depending on preparation.