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Steamed Dishes

Abari – corn and garden egg ‘moin moin’

Oh the journey to making this dish was hilarious at best. I wanted my next post on Bella Naija to be something quite unusual but still undoubtedly Nigerian. I looked through my list of recipes I would like to share and ticked a few options. Going further down the list, Abari stood out, and then Epiti, which gave me the idea to write a post about the tales of 2 uncommon Nigerian steamed dishes. Oh dear, I should just have gone with my original idea to cook Ofe Akwuko using a recipe a reader Mrs Eze sent to me. Going to Peckham to buy Ugba (which was the reason I didn’t cook it), would have been way less stressful than what I went through. Refusing to give up, I tried different combinations till I found something that worked. If you live outside Nigeria and cooking these two steamed dishes has always been a pain for you, you will want to read this. Especially now that corn would soon be in season, you want to pay close attention.

What is Abari? It is simply Savoury Steamed Corn. Think Moin Moin, but with corn instead of beans. Abari is the Ekiti name for it. Abari goes even further, because garden eggs are added. In other cultures it is called Ukpo Oka, Sapala, Oka Ekusu or Ekoki, Igba Ngwu Oka. I would like to know what you call it in your culture. The Igbos and The Efiks add vegetables to it like scent leaf or nchawu, ugu leaves, anyara leaves and sometimes Uziza. I was initially going for the Ekiti-Igbo/Ekiti fusion but with the frustrations I faced when making it, I totally forgot about my idea and churned out the pure Ekiti version. You can update my recipe and do a multi cultural fusion dish. Please remember to send me your pictures or drop comments on the blog when you do. Here’s how

I don’t know how I thought it was a good idea to blend dry corn to make Abari. While blending it, with my blender groaning a little, I realised it was not going to work and that is how I became an accidental ogi maker. If you would like to know how to make your own Ogi in 5 days, go to my blog. Back to Abari. I used sweetcorn instead. if you’ve been having problems with making this dish using frozen corn from the supermarket,  or fresh corn with the leaves removed, try sweetcorn.

You will need

Cans of Sweetcorn – i used 2 small cans of sweetcorn. 165g each

Tatashe – red bell pepper

Chopped red onions

Crayfish

Garden eggs – substitute with aubergines (eggplant)

Ata rodo – scotch bonnet/habanero pepper

Salt

Seasoning cubes

Dry pepper – cayenne pepper or paprika

shredded smoked fish

Plain flour or corn flour – to thicken

Palm oil – you can substitute with vegetable oil

Banana leaves or heat proof containers

How To

1. Rinse and quarter the garden eggs. If you are turning your nose up at garden eggs, believe me, I used to until I tried something else apart from boiling. The solution to your garden egg pet peeve is to grill it. Place the quartered garden eggs on an oven tray, season with salt, a sprinkling of crushed seasoning cubes, dry pepper and a little topping of oil. Whack in the oven for 5 – 7 minutes.

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The garden egg ‘chips’ would come out smelling and tasting great. Only a slight tinge of bitterness would be left, you may not even notice.

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2. While the garden eggs are grilling, blend the sweetcorn with tatashe and rodo till a smooth paste. You can add onions if you wish, or chop whole and add to the paste

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3. Pour into a bowl and add chopped red onions (optional), crayfish, shredded smoked fish, the grilled garden eggs fresh from the oven, salt, seasoning cubes and palm oil. Dooney’s Kitchen Tip: be careful with the palm oil though, otherwise you will end up with a sharp orange abari, and not the pleasing moin moin type colour. Add palm oil in tablespoon increments. You can also choose to use vegetable oil, or even mix both.

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4. Combine all gently, taste for salt and seasoning and readjust accordingly. With the crayfish, smoked fish and grilled garden eggs already with some salt content, you want to be careful about the amount of salt you add.

5. Thicken the paste with corn flour or plain flour. Dooney’s Kitchen Tip: this step is important to give the paste some body, otherwise you will find yourself steaming forever, running up a gas or electricity bill and the abari would not come together and solidify. I learnt my lesson the first time. You only need to thicken with about a tablespoon or 2 of flour. It doesn’t affect the taste but saves you the frustration.

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i only added pepper here because i forgot to blend ata rodo (scotch bonnet/habanero pepper) with the corn

6. If you have the local banana leaves, fold into the traditional shape, pour in the corn paste and steam in a pot. If you are using oven proof containers, simply line with a little oil, pour in the paste and whack in the oven. Yes, you can bake moin moin in the oven. Remember to fill a baking tray with water, and place in the oven. This is to keep the oven moist and steamy, thereby recreating the steaming process in a pot.

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7. Bake in the oven at 180 degrees centigrade (fahrenheit conversion) for roughly 15 minutes.

When it comes out of the oven, it should still be soft, but not squiggly. That’s your Abari done.

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Serve with garri and Cold water. Enjoy

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I posted this on Bella Naija and found out this dish is also called Ekusu. One more name to add to the list.

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Stay tuned for the recipe for Epiti in the next post


18 Comments

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FILED UNDER: Steamed Dishes
TAGGED WITH: abari, corn moin moin, Ekoki, Ekusu, igba nkwu oka, sapala, ukpo oka
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarBukky says

    March 29, 2014 at 5:11 am

    Hi this is really nice . It does bring back memories for me cuz my mum is ekiti so I remember her giving us abari as little kids. Do you know about another food called egbo too made from milled broken corn with the skin chaffed off Looks like boiled rice after it is done and eaten with sauce

    Reply
    • dooneyrooneydooneyrooney says

      March 29, 2014 at 3:56 pm

      I do know about that egbo, not sure I like it, and can even try it with nothing but fresh corn. When corn comes into season, I will be making it.

      Reply
      • AvatarD says

        April 3, 2014 at 11:12 am

        egbo is made from dry-corn not fresh corn. boiled until very soft. i love it.

        Reply
        • dooneyrooneydooneyrooney says

          April 4, 2014 at 12:16 pm

          Oh, really. Why did I always think it was fresh corn. Please share your recipe. Thanks

          Reply
          • Avatardeedee says

            April 7, 2014 at 8:25 pm

            Hey babes.. I just had Abari that momsie was able to sneak into the states for me.. I tried making Abari last year and yes I got frustrated and gave up. Not sure I would want to try adding flour to thicken it as i know it won’t taste the same but kuddos for this!!!

            back to the Egbo recipe, i cook the dry corn (can be purchased from the asian or hispanic, I buy the hispanic hominy corn which is basically dry corn) using a pressure cooker till it’s soft. Unfortunately i can’t give you a specific time for cooking but since you’re a pressure cooker pro, you should know.

            For the sauce, i think any sauce you want works but what i’ve grown up with is ata dindin with mackrel fish, blended smoked shrimp, onions, efiri, and other spices to taste.. Sometimes i add locust beans if i’m in a weird mood..lol

            Hope this helps!!

          • dooneyrooneydooneyrooney says

            April 7, 2014 at 10:13 pm

            Give your mum a hi five for me. The volume of flour is just a little. Enough to make it solidify slightly, better than letting it steam forever, running up a utility bill. I will try your Egbo and see. Plus the sauce too.

          • Avataromolola says

            June 5, 2014 at 5:14 pm

            @Dooney,for you to get perfect egbo.there is need to
            -remove the shaft of the corn,(dehull or so) and crush it.
            -cook on low heat for 2-3hrs
            – fry mackerel fish or shawa with vegetable oil
            -the oil used in frying the fish should be used to make the ata didin

  2. Avataradanne says

    April 3, 2014 at 9:32 pm

    Dunnnnnnnnnnnnnni!! I officially love you!!
    I tried making Ekoki with fresh corn but it didn’t form well, maybe because the corn here is too starchy from all the chemicals they use to grow foo., I thought I would never eat it again unless I was in naija, Now I know that the secret is canned sweet corn.
    And my fridge is empty, I was craving moi-moi but I will be making ekoki this weekend!! Woohoo!! thanks a million

    Reply
    • dooneyrooneydooneyrooney says

      April 3, 2014 at 11:45 pm

      Aaaaaaaaaaw, thanks. I can imagine your frustrations. I went through it too. Please let me know how it turns out

      Reply
  3. AvatarCindy says

    April 9, 2014 at 11:32 pm

    Dunni,

    Did you cover the containers (with foil) or you left it open when baking?

    Reply
    • dooneyrooneydooneyrooney says

      April 9, 2014 at 11:34 pm

      I left it open to aid the hardening, because i wanted it to hold its shape to take pictures. You can cover if you want

      Reply
  4. AvatarArinola says

    May 3, 2014 at 2:28 am

    Hi Dunni,

    Your blog is so interesting. Looking forward to trying your recipes. Do you think the Abari will come out well without the eggplant or is there anything else that you think might be a good substitute? Been searching my local store for the eggplant and thats the only thing holding me back from trying this recipe.

    Reply
    • dooneyrooneydooneyrooney says

      May 3, 2014 at 1:08 pm

      Thank you Arinola. Yes, you can leave out the eggplant, if you can’t find it. Garden eggs are a good substitute

      Reply
  5. AvatarDml says

    June 25, 2014 at 1:37 pm

    Hi, been wanting to make this for a while now but the stress of using fresh corn and having to use my hand has been an issue… now I can use sweet corn easily and use my covered moin moin cases to cook it. I remembered when we were young in my own side it was cooked plained beans that was mixed with it and not garden egg… the thg use to be so hard that u eat one like this u are done with food for the whole day. lolzz. will try the sweet corn version soon

    Quick question: if using fresh corn are we to add corn flour to thicken too?

    Reply
    • dooneyrooneydooneyrooney says

      June 26, 2014 at 1:42 pm

      Yes, there is the beans version too. I am guessing you are from Edo state. If using fresh corn, you will not need to thicken it

      Reply
  6. AvatarKC says

    September 3, 2014 at 12:47 am

    Hi Dunni, What if I want to use dry ground corn flour or polenta….. will it work?

    Reply
    • dooneyrooneydooneyrooney says

      September 4, 2014 at 8:57 pm

      Hmmmmmmmn, it could work, but I really can’t give an opinion about what I haven’t tried today

      Reply
  7. AvatarNonso says

    June 18, 2015 at 9:42 pm

    great one dooney, i have been sceptical about using sweet corn as i cant seem to find shucked fresh corn and the con on cobs come in small quantities and are quite expensive.

    My mum used to blend the pepper mix separately, and then blend the corn roughly, so it wasn’t smooth and made a crunchy chewing experience…..pure heaven!!

    Reply

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Hi, my name is Dunni Obata, and I am what you would call the poster child for redefining Nigerian food. Welcome to Dooney's Kitchen, the home of Nigerian centric food, detailed recipes and sharing personal stories. Read more...

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