Egidi (Pounded Corn)
Egidi is a soft, smooth pounded corn dish from the Yoruba people of Ondo state, made from nothing more than fresh kernels, leaves and water. The corn is ground, wrapped in leaves and briefly cooked, then pounded in a mortar until no lumps remain. It is meant to be eaten with a good soup, and it suits okro, ogbono or ẹgusi well.
Instructions
Grind the fresh corn kernels into a smooth paste. Add water only if the grinder needs it to keep moving.
Spoon the paste onto wrapping leaves and fold the leaves closed to make secure parcels.
Cook the wrapped parcels for a few minutes, until the paste has set into a firm mass.
Unwrap the cooked corn and put it in a mortar. Pound it with the pestle until the mixture is completely smooth and free of lumps.
Serve the pounded corn with a soup such as okro, ogbono or ẹgusi.
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