Corn Pudding (Ukpo Oka)

Corn Pudding (Ukpo Oka) 

A tasty and simple steamed savory corn pudding made with fresh corn popularly called Ukpo Oka in Eastern Nigeria

Serves: 5 (10 Wraps)

Ingredients

• 4 medium Tatashe/Red bell Peppers (180grams) 

• 4 small Rodo/Red Scotch Bonnet Peppers (about 20 grams. You should leave this out or use much less if you don't want a pudding that is hot)

• 1 medium onion (180grams, peeled and roughly chopped)

• 10 pcs Fresh Corn on the Cob

• 2 stock cubes (4 grams each. You can eliminate this by using liquid stock where recipe calls for water totalling 300 mls)

• 4 tablespoons ground dry crayfish

• 1 tsp salt

• 100 mls (A little under half cup) Red Palm Oil

• 20 Moimoi Leaves and stems (substitute with ramekins, foil packs or other containers for steaming)

       

 INSTRUCTIONS

1.                  Thoroughly wash tatashe, rodo and onion and place in the goblet of a blender with 100mls water and blend until smooth. Transfer to a medium bowl and set aside. Prepare corn by removing the husks and using a sharp knife to slice through the kernels lengthwise, removing the kernels from the cob (this gave about 750 grams of fresh kernels). Split the kernels in half and roughly blend each half with 100mls water

2.                  Combine the roughly blended corn and add the blended peppers and onion, crushed stock cubes, crayfish, salt and red palm oil. Stir to combine. Taste and adjust seasoning if needed.

3.            If using moi-moi leaves and stems, line a large pot with the stems and add water just until the stems are covered if using ramekins with covers or foil packs, add about an inch of water to the pot and bring to a boil. Alternatively, a steamer would make it a lot easier.

4.            Wrap corn mixture in moi-moi leaves or pour into lightly oiled ramekins or foil packs and place in the pot of boiling water or steamer and then cover with foil and a tight fitting lid.

5.            Place on medium heat and allow to steam until cooked, about 40 minutes, adding water as needed.

6.            Take off the heat and serve on its own or with your preferred accompaniment.

As written by www.eatingnigerian.com