Corn Moi Moi Recipe (Sapala)
Abari/Sapala (Corn Pudding) is a delicious Yoruba cuisine, its so beautiful and tasty, you love this and know that mama taught me well……
- 5 pieces Fresh Corn on cob OR 500 grams Corn meal (corn flour, not corn starch)
- 1 handful Crayfish
- 1 dry fish (fresh prawns goes well too)
- 1 grilled fish (or soft smoked fish) (deboned) (optional)
- 5 medium Onion bulbs (Onions adds to the taste of this meal)
- 2 cooking spoonful Palm oil
- A Handful chopped Spinach/Ugwu/ Scent leaves (efirin, nchuawun) (optional)
- 3 stock cubes/Seasoning cubes (maggi, onga or knorr)
- Chili pepper/scotch bonnet pepper (atarodo) (to taste)
- Water (as needed to form a smooth paste)
- Salt to Taste
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.
If you’ll be using dry fish, boil in salted water until tender.
Strain and set aside
If you’ll be using grilled or soft smoked fish, clean, debone and set aside for later use.
Slice the vegetables and set aside. The vegetable is optional, so you can leave it out if you want to.
Now, Blend the pepper, onions and the crayfish and set aside. To prepare corn pudding (abari):
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 any other yummy goodness you’ll like to add to it), and mix well.
Finally, 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!