Steps
1. Soak dehulled grains in cold water for 18 to 48 hours to soften and ferment the grains.
2. Wash the grains and ground to a coarse paste using a grinding stone.
3. Screen the slurry through muslin cloth and discard the bran and coarse particles remaining on the cloth.
4. Let the strained slurry stand for 5 to 6 hours and pour off the excess water, leaving just enough to cover the settled paste.
5. Bring water to boil.
6. Pour the paste in the boiling water (2 tbsp for every 6 cups water) and stir vigorously until the paste gelatinizes.
7. Cover the bowl and cook for another 2 to 3 minutes.
8. Serve the thin, hot porridge as it is or add sugar or salt to taste.

Comments
The product should be light in colour, either white or creamy. Traditionally ogi is not stored. Kafer, eko or ogide, thicker versions of ogi, are stored. Change in flavour, texture or aroma is unacceptable.

Source
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome