SAPALA

Sapala Recipe from Nigeria Origin: Nigeria Period: Traditional This is a traditional Nigerian recipe (from the Yoruba peoples) for a classic vegetarian dish or accompaniment of fresh corn kernels combined with palm oil, onion, chillies, ginger and dried fish that are steamed to set before serving.

This dish is essentially moinmoin (steamed ground beans) made with fresh corn kernels rather than beans.

Ingredients: 200g fresh corn kernels, cut from ears of maize 60ml palm oil (or groundnut oil) 1 medium onion, finely chopped 1 tsp salt 4 to 6 large, hot chillies (Scotch Bonnets, typically), finely chopped 1/8 tsp ground ginger 1 tbsp dried fish, pounded in a mortar.

Sapala Preparation:

Method: Combine half the onion and half the chillies in a mortar or food processor and blend until smooth. Wash the corn kernels then either pound in a mortar or grind in a food processor until you have a smooth paste. Season the maize paste with salt and ground ginger then stir in the oil. Mix thoroughly then work in the pounded, dried, fish then work in the pounded and chopped onion and chillies. Work the mixture until you have a thick, pouring, consistency. This can either be wrapped in banana leaves (the traditional way) or it can be poured into greased cupcake moulds or a loaf tin. Place in a steamer and cook for about 40 minutes, or until set. Remove from the steamer and allow to cool. Eat warm as an accompaniment. Sapala is also often served with agidi [Eko].

, i want to share this recipe with my nairaland peeps. Ukpo Oka is also known as Corn pudding. Its a very special delicacy of the Ika - Ibo people of Delta state. The food is more common during the corn season because its made with fresh corn and absolutely nutritious, delicious and filling. If you have any questions on the preparation, feel free to ask.

INGREDIENTSFresh cornSmall crayfishBig crayfish or prawnFresh pepperOnion (lots)Palm oilSeasoning (star or knorr)SaltWater

PREPARATION:1) Peel off the husk of corn and remove all strands.2) Using a sharp knife, slice down the seeds from the corn.3) Add the fresh pepper, onion, small crayfish and blend. When blending, blend the onion, crayfish and pepper to a smooth paste while the corn will not be smooth. The corn should have a very rough texture and feel after blending.4) Transfer to a container with wide opening and stir with a spatular for about 5minutes. If its too thick, add a little water.5) Add the washed prawns, seasoning, salt, palm oil and stir further till all the oil is well incorporated.6) Wrap in leaf (the type used for wrapping moin-moin or nylon if you don‘t have access to leaves. 7) Steam on high heat (same way for moin moin) for about 1 hr to 1hr 30mins. You will know its cooked when the content of the leaf or nylon becomes solid.

I encourage you to try it and please let us know if you enjoyed it.

P.S: This food is eaten with clean hands straight up.

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