- Raw Fresh Cornon the cob
- Red Chilli Pepper
- Palm Oil
- CrayfishSkip if you are vegetarian or vegan
- Banana LeavesFor wrapping
- Chilli Powder
How to make Corn Pudding
Corn pudding is a delicacy that is especially enjoyed by the Delta Igbo people of Nigeria and is locally called “Ukpo Oka”. It is made like Moi Moi (Bean Pudding) but corn is used in place of beans.
1. Peel the corn off the cob with a knife. Using a mortar and pestle or a grinder, grind the corn until it is mashed. It should be smooth but don’t be concerned if it isn’t entirely smooth. You should aim for a roughly smooth consistency. Transfer to a bowl.
2. Blend the peppers and onion. To the corn bowl, add the blended peppers and onion. Mix until combined, add salt, seasoning cube, chilli powder, crayfish, palm oil and mix all until combined and tasty.
3. Add water to a pot (about a quarter full) line the pot with banana leaves and bring to a boil. Scoop the corn paste to the banana leaves and wrap. If you are not familiar with banana leaves or the wrapping, scoop the paste into plastic or aluminium bowls but using banana leaves is a healthier option and even adds to the taste of the pudding. Transfer the wrapped corn pudding to the pot.
4. Cook until done. This should take about 30 minutes. A way to test if it is done is to dip a knife into one of the wraps. If it comes out clean, your corn pudding is done. If it comes out with some paste, you need to keep cooking. Be sure to check the level of water in the pot when cooking to be sure the water doesn’t dry up.
Your Corn Pudding is ready. Eat alone or serve with any sides, mine was served with plantains (see second picture). You can also serve with pap, oatmeal or custard.
For other Pudding Recipes, check out this Plantain Pudding and Bean Pudding (Moin Moin) recipes. Links down below.