Corn Pottage
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 9 ears of fresh corn(husks removed and kernels removed from the cob by slicing through from top to bottom)
  • ½ lb of meat(smoked goat meat, smoked chicken or smoked beef preferably)
  • 2 tbsps. dry grounded crayfish(divided)
  • 2tbsps of dry grounded pepper(divided)
  • 1 large smoked fish(washed and soaked)
  • 2 habanero peppers or ata-rodo (roughly blended)
  • 1 red bell pepper(roughly blended)
  • 1 small onion(sliced)
  • 1-2 plum tomatoes(roughly blended)
  • ¼ cup of corn meal(optional if using sweet corn)
  • ½ cup of coconut milk(optional)
  • 100mls of palm oil (or a couple tbsps. of spoons of coconut oil)
  • bouillon
  • salt to taste
  1. Roughly blend a little over half of the corn kernels in a blender or a food processor. (Like with Upo oka, you may use a mortar if you wish) and set the other half aside
  2. in a pot season the meats with salt, bouillon, 1 tbsp. of crayfish, 1tbsp dry pepper and onion. Pour water to the level of the meats and cook until tender. (Add more water if needed) Pour in the tomatoes and peppers along with the oils and dry fish. Cook for about 5 minutes or until the oil is cooked and well combined with the meat stock. Pour in the crushed corn and the uncrushed corn kernels along with the coconut milk(if using) into the pot and stir. Cook for about 5-10 minutes(or until the corn is cooked). Add the corn meal, 1tbsp of crayfish and 1tbsp of dry pepper; stir and reduce heat. Cook for another 5 minutes then set aside
Recipe by Nigerian Lazy Chef at