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CORN SOUP

Omi Ukpoka (Edo)

In this book, I wanted to feature a dish from one of the more minor ethnic groups in Nigeria, so my mother put me in touch with one of her friends who gave me a recipe for Edo corn soup. This is my adaptation, made with a Western twist. It uses ground uziza – a glossy green herb with a spicy taste, which emits a nutty, smoky aroma when cooked.

PREP TIME: 5 MINS

COOKING TIME: 15 MINS

SERVES: 4

1 tbsp palm oil or coconut oil

1/2 carrot, peeled and grated

1/2 x 200g tin sweetcorn, drained

2 tsp ground nutmeg

1 tsp ground uziza (optional)

1 vegetable stock cube, crushed

2 uda pods, crushed

3 tbsp fine cornmeal

50g uziza leaves or baby leaf spinach, chopped

1 spring onion, chopped

salt and white pepper

2 hard-boiled eggs, halved, to serve

Fill and boil a kettle.

Heat the palm oil or coconut oil in a saucepan over a medium heat. Add the grated carrot and sweetcorn along with the nutmeg and ground uziza, if using. Stir and cook for 3 minutes.

Measure 600ml boiling water in a jug and stir in the crushed stock cube until it dissolves. Add the vegetable stock and uda pods to the pan and stir. Turn up the heat and let the stock boil for 5 minutes.