Abari Corn Pudding

I was just trying to remember all those wonderful meals we use corn to prepare in those days when I was younger. This is because we are in corn season March/April until July.

Its funny how i haven’t had this dish for many years and also wonder why it isn’t popular these days even during corn season! What happened? I often wonder…. The need for fast meals? Because, really, all i see during corn season is boiled and roasted corn and akamu…. Surely, we could do more with fresh corn and this is one of the dishes I would love to see people eat because it is cheap and easy to prepare.

A tasty and simple steamed savory corn pudding made with fresh corn popularly called Abari in Western Nigeria

Serves: 5 (10 Wraps)

Ingredients

• 4 medium Tatashe/Red bell Peppers
• 4 small Rodo/Red Scotch Bonnet Peppers (about 20 grams.
• 1 medium onion (180grams, peeled and roughly chopped)
• 10 pcs Fresh Corn on the Cob
• 2 stock cubes (4 grams each.
• 4 tablespoons ground dry crayfish
• 1 large smoke or fresh Titus fish
• 1 tsp salt
• 100 mls (A little under half cup) Red Palm Oil
• Moimoi Leaves and stems

Instructions

1. Thoroughly wash tatashe, rodo and onion and place in the goblet of a blender with 100 mls 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 100 mls 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. Line a large pot with the stems of the moinmoin leaves and add water just until the stems are covered, add about an inch of water to the pot and bring to a boil. Alternatively, a steamer would make it a lot easier. Wrap corn mixture in moimoi leaves or pour into lightly oiled. Place on medium heat and allow to steam until cooked, about 40 minutes, adding water as needed. Take off the heat and serve on its own or with your preferred accompaniment.
4. Serve hot and enjoy your days

 source: read more