Omi Ukpoka (Nigerian Corn Soup)
Omi ukpoka is a corn soup from the Afemai people of Nigeria, thickened with roughly ground dried corn instead of flour or starch. Smoked fish, shrimp and meat build the base, while uda and uziza add the peppery, aromatic edge, and palm oil gives it color. It cooks in about fifteen minutes once the meat is done and costs little. Serve it right away with pounded yam, eba, fufu or semo.
Instructions
Wash the meat, season it, and steam it until it is fully cooked and tender.
Add the smoked fish, shrimp, seasoning cubes, salt, nutmeg, fresh pepper, ground uda, palm oil and water to the pot. Bring it to a boil and let it boil for 5 minutes.
Turn the heat down low. Stir in the ground corn while mixing quickly and steadily, so that no lumps form.
Cook for 5 to 7 minutes, until the soup has visibly thickened.
Stir in the ground uziza and cook for one more minute.
Serve hot, straight from the pot, since the corn keeps thickening as the soup cools.
Make it personal.
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