Ogidigbo (Igala Food)
Aperçu
Ogidigbo is an Igala dish of fresh corn, blended to a coarse paste with pepper, onion and crayfish, wrapped and steamed until it sets. It is structurally the same idea as moi moi, the Nigerian bean pudding, with corn standing in for the beans, and Igala cooks describe it in exactly those terms. The Igala are a people of Kogi State in central Nigeria, and their food is considerably less documented than that of the country's larger groups. Dishes like ogidigbo do not appear in the general Nigerian repertoire that gets exported, which makes recording it a more useful act than recording another version of jollof. It is everyday food rather than ceremonial food. The corn will not go as smooth as beans do, and Igala cooks say so plainly rather than treating it as a fault. That slightly grainy texture is what ogidigbo is. It is traditionally steamed in banana leaves, which contribute a green note that no other wrapper gives, though the practical alternatives now are the small plastic wraps used for moi moi or recycled tins. Palm oil is the recommended fat and gives the characteristic colour, with groundnut oil used by those who prefer it.
Note de Patrimoine AFN
Ogidigbo is documented as a dish of the Igala people of Kogi State in central Nigeria, prepared from fresh corn steamed in leaves in the manner of moi moi. Its earliest documented date is uncertain.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Wash the corn well, removing any stones or residual sand.
- 2
Blend the corn with the onions, pepper and crayfish until smooth enough. Two or three passes should be enough depending on your blender.
- 3
Add a little water to the paste. Aim for a thick running consistency.
- 4
Add the palm oil and your seasoning to taste, and mix through.
- 5
Pour the paste in measured quantities into banana leaves, plastic wraps or greased tins, filling tins only three quarters full.
- 6
Set a small stainless steel tray in the base of the pot to support the containers. Add water to about halfway up the base level of the containers, so it cannot get in.
- 7
Cover and steam over low to medium heat until set.
- 8
Serve warm.
Notes de l’Africook
Notes personnelles de Taiwo Oladapo- The corn paste will not go as smooth as a bean paste and is not supposed to. A slightly grainy texture is correct for ogidigbo.
- Do not fill the tins to the brim. The paste rises as it steams and overflows, and three quarters full is the right level.
- Keep the water well below the top of the containers and at a low boil. Water that gets into the paste ruins the set entirely.
- Grease tins thoroughly before the paste goes in, or the ogidigbo will not come out cleanly.
- Banana leaves give the best flavour. Double the plastic wraps if you use them, since thin ones tear in the water.
Questions fréquentes
What is the difference between ogidigbo and moi moi?
The main ingredient. Moi moi is made from peeled beans blended to a smooth paste; ogidigbo uses fresh corn. The method is essentially identical, with both blended with pepper, onion and crayfish, wrapped and steamed until set. Ogidigbo has a coarser texture, because corn does not blend as smooth as beans, and a sweeter flavour.
What can I steam ogidigbo in?
Banana leaves give the best flavour and the traditional shape but are hard to find in some places. The small white plastic wraps used for moi moi work if you double them, since thin ones tear. Recycled tomato or milk tins give the neatest result, and small greased cupcake tins also work.
Can I use tinned or frozen corn?
Fresh is best and gives the sweetness the dish depends on. Frozen corn works well and is the better of the two substitutes, since it retains flavour. Tinned corn is packed in liquid and often sweetened, so drain it thoroughly and reduce any added seasoning. In all cases you will need less added water in the paste.
Should I use palm oil or groundnut oil?
Palm oil is recommended and gives the colour and richness associated with the dish. Some cooks prefer groundnut oil, which produces a paler and lighter result. Either is acceptable and it comes down to preference, though palm oil is what the dish is conventionally made with.
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herh chale fresh corn can be stubborn in the blender if you don't add enough water. I had to add more water than stated to get that thick running consistency, so it took almost 50 mins to steam properly in the tins instead of 35 mins. Still tasted okay.
Blended fresh corn instead of dry corn processed at the mill makes all the difference sha. The texture was so smooth after three passes in my blender. Added extra scotch bonnet because my husband likes it spicy, e sweet well well o.
Reminds me a bit of how we steam corn dough back home, but the palm oil and crayfish mix gives it a completely different flavor paa. Didnt have banana leaves in Tema market today so I used ramekins in my steamer pot, worked fine oo.
Tried this tonight using sweetcorn cobs cut fresh off the husk. Added about 30ml of palm oil which gave it a stunning orange colour, and steamed them in little greased tin molds inside my large pot. Very lekker side for a braai.
Finding fresh corn on the cob in Asda was easy, but getting proper banana leaves in Thamesmead is stress abeg. Ended up getting frozen leaves from the African shop in Woolwich. Smells just like home when steaming!