Corn Pottage(Ukpo Oka, Deconstructed)

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My famous corn pottage. This recipe was born on the day I wanted to make Ikokore  and after I had wasted my water yam by blending it to a puree 🙂 and was at a loss for what to make. I did a walk through my kitchen and lo and behold I sighted some corn right on my kitchen tray (I love corn, so during it’s season I always have a tray full of it). I was not going to make Ukpor Oka (corn pudding) as all I had was sweet corn; which does not work for the corn pudding due to it’s low starch content. I have to tell you guys about the day I actually tried to make some corn pudding with some sweet corn, but I shall reserve the story for that post 🙂

I stared at the ears of corn that I had with no possible idea of what to do with them and I thought to myself “corn pottage!” Happy thoughts! At this time, I got very happy. But even as a pottage, I was not sure what to do. As with pottage yam I knew I needed oil, tomatoes, fish and meat. I got the ingredients and decided to just go with the flow! But Alas! “How would the corn porridge form?” was the next question I asked myself and ding! corn meal. Just like flour, corn meal acts as a binder and it worked wonders for this recipe. 🙂 Happy thoughts again and the rest was a delicious magic 🙂

Before the corn season is over, I urge you to try this recipe and I promise that you will definitely not regret it 🙂

I love when I have pleasant accidents in the kitchen like this

Now this corn pottage has me craving Ukpo oka 🙂 The feeling of nostalgia. Oh yum!

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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



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