Abari (Nigerian Steamed Corn Pudding)
Illustration
Abari is a steamed corn pudding from eastern Nigeria, a close relative of moi-moi made with fresh corn instead of beans. Blending the kernels into a paste gives it a dense, moist texture, while crayfish, prawns and smoked mackerel bring a deep savory taste. It is traditionally served at ceremonies, with palm oil or tomato stew on the side, and it is naturally high in fiber.
Instructions
Cut the kernels off the corn cobs and blend them until you have a smooth, thick paste. Set the paste aside in a large bowl.
Blend the crayfish, prawns, scotch bonnet, red bell pepper and onion together. Stir this mixture into the corn paste until evenly combined.
Add the smoked mackerel (or whichever fish you are using) and the oil. Season with the stock cube and salt, tasting the mixture and adjusting if needed.
Spoon the mixture into prepared moi-moi leaves, or into another mold of your choice, so each portion is filled and held together.
Steam the filled leaves or molds until the pudding is cooked through and firm enough to hold its shape when unwrapped. Serve with palm oil or tomato stew.
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