Cookbook:Abari (Nigerian Steamed Corn Pudding)
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| Abari (Nigerian Steamed Corn Pudding) | |
|---|---|
| Category | Nigerian recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Abari or sapala is a type of corn moimoi. It is native to eastern Nigeria and usually served during traditional ceremonies. It has a high fiber content. Serve with palm oil or tomato stew.
Ingredients
[edit | edit source]- Fresh corn, kernels removed from the cob
- Ground crayfish
- Prawns, washed
- Scotch bonnet chile pepper
- Medium-sized red bell pepper
- Medium-sized onion
- Smoked mackerel or any type of fresh fish
- Vegetable oil or palm oil
- Seasoning/stock cube
- Salt
Procedure
[edit | edit source]- Blend the corn to a paste.
- Blend the crayfish, prawns, peppers, and onion together. Mix in the corn paste.
- Add smoked mackerel and vegetable oil. Season with stock cube and salt.
- Pour the mixture into prepared moi-moi leaves or other desired cooking mold.
- Steam the filled moi-moi until cooked.