Cookbook:Egidi (Pounded Corn)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.