Cookbook:Egidi (Pounded Corn)
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Cookbook | Ingredients | Recipes
| Egidi (Pounded Corn) | |
|---|---|
| Category | Corn recipes |
| Servings | 4 |
| Time | 20 minutes |
| Difficulty |  |
Egidi, also known as pounded corn, is a typical Yoruba dish common among the people of Ondo state. It is served with various soups, such as as okro, ogbono, and ẹgusi soups.
Ingredients[edit | edit source]
- Fresh corn kernels
- Leaves, for wrapping
- Water
Equipment[edit | edit source]
- Mortar and pestle
- Stove
- Pot
- Bowl/plate
Procedure[edit | edit source]
- Grind the corn kernels to make a paste.
- Wrap the paste using wrapping leaves.
- Cook for few minutes.
- Pound using mortar and pestle until the mixture is lump-free.
- Serve with soup.