Steamed Corn Pudding (Corn Moi-moi)
Corn Moi- moi is the Nigerian- style ‘’Tamales’’(steamed corn Pudding). Corn Moi- moi is also a healthy meal and quite filling due to its high fiber content, so if you’re on a weight loss program this is a meal you can add to your diet, simply substitute the palm oil for tomato stew or your favorite oil and enjoy.
* 5 pieces Fresh Corn on cob or 500 grams
* 1 handful Crayfish
* 1 handful dry big Prawns or dry fish
• * 1 grilled fish (or soft smoked fish)
* 5 medium Onion bulbs
* 2 cooking spoonful palm oil
* A handful chopped Spinach or Ugwu or scent leaves
* 2-3 stock cubes/Seasoning cubes
* Chili pepper/scotch bonnet pepper (atarubu to taste)
* Water (as needed to form a smooth paste)
* Salt to taste
* Containers of choice for steaming the Moi-moi
Before preparing the meal;
-First, break off the prawn heads and tails, boil or soak the dry prawns in hot water to soften it a bit.
-Slice the vegetables and set aside. The vegetable is optional, so you can leave it out if you want to.
-Blend the pepper, onions, prawn heads and tails and the crayfish and set aside.
-Pour the corn meal (corn flour) into a wide bowl; mix with water to get a thick batter like when making moi moi.
-Pour the blended mix into the corn meal batter, add the palm oil, vegetables, softened prawns, seasoning cubes and salt to taste, and mix well.
-Pour into your container of choice, seal and place in a steamer or pot of boiling water for 45 minutes to 1 hour (the cooking method is the same as that for moi-moi).
-The Corn Moi moi is ready when it solidifies or hardens.
Transfer to a tray, leave to cool a bit, serve and enjoy!
Akamu or pap with moi-moi; a delicious meal
Traditionally processed akamu or pap with the distinctive sour taste is a great match for fried plantain, pancake, akara, fried yam and moi-moi. Any of these when combined with Akamu, makes a great breakfast meal.
•Wet Corn Starch (Akamu or pap)
•Water (Hot and Cold)
•Sugar (to taste)
-Put some lumps of akamu into a sizeable bowl. Akamu rises during preparation so you should use a bowl big enough to contain the meal in its risen state.
-Use a tablespoon to crush the lumps of akamu into very small pieces.
-Add cold water in small quantities and mix till you have a medium consistency with no lumps.
-Put a kettle of water to boil.
Just before the water boils, stir the mix very well because some of the akamu may have settled at the bottom of the bowl.
-Once the water boils, pour it slowly but steadily in a circular motion into the bowl of akamu and stir at the same time. Pouring the hot water slowly and stirring at the same is very important because this prevents lumps.
Once you see the mixture setting, stop stirring and reduce the flow of water you are pouring till the akamu has completely set.
Set the kettle aside and stir the pap very well. If it is too thick for you, you can add more hot water. But be careful else it will become watery. Remember that you will still add liquid evaporated milk.
Add evaporated milk and some sugar to taste and stir everything to the way you like it and savour.