Corn pudding is one of Nigerian’s favorite corn dishes. It is a meal that is native to the eastern part of Nigeria.

It is associated with many names namely; Ukpo Oka, Ekusun, Nni Oka, Igbankwu Oka, Ekoki, or Sapala. Corn pudding is also a ‘tush’ way of saying corn moi-moi.

You can prepare corn moi moi using fresh corn and preferably, plantain/banana leaves to wrap it.

Please Read; Moi Moi: How to Make Nigerian Moi Moi

This corn meal is popular and is also known as Tamales-steamed corn pudding.

Tamales are a traditional Mexican dish made with a corn dough mixture (often maseca) that is filled with various meats. They wrap and cook them in corn husks or banana leaves!

Ukpo Oka is more common during the corn season because you prepare it with fresh corn and is nutritious.

It is a healthy meal and quite filling due to its high fibre content.

It’s also good for weight loss, simply substitute the palm oil for tomato stew and enjoy!

Variations of Making Corn Pudding

You can also own this recipe with the following ingredients:

Sweet corn and plantain mix

Corn flour

Dried corn

Corn Jollof/porridge

Corn Pudding Recipe

Sweet corn is commonly consumed either in roasted or boiled form or as pap.

But do you know that you can make some superb full-fledged meal called moi-moi using corn?

You can be as creative as you would when making this version of moi-moi. The only difference is the corn and palm oil used in this dish.

This recipe is very similar to plantain pudding commonly called Epiti in Rivers State.

To make corn pudding with fresh corn, you will need the following ingredients:

2 Cups Corn seeds (5 fresh corn on cobs),

Smoked Titus fish or any smoked fish or any other condiments of your choice

Fresh pepper to taste

3 Medium size onions

2 Cooking spoons palm oil

Seasoning

2 Tbsp. Cray-fish

A handful of sliced scent leave (optional)

Uma/plantain/banana Leaves or foil for wrapping

Water (Enough to make a soft paste)

Directions

Firstly, remove corn seeds from the strands, wash and blend with water until the paste is coarse (rough) in texture not very smooth. Secondly, pour the paste into a big bowl. Then blend fresh pepper, onions, and crayfish until it is very smooth. Add this mixture to the coarse corn paste. Thirdly, if the mixture is thick, do add more water. Add salt, seasoning, and palm oil. After that, stir properly then add scent leaf and stir well. Then, add fish. Now, using the moi-moi leaves or foil wrap as you would moi-moi and place in a pot Lastly, add two cups of water to the pot and cook for 40 minutes adding water as needed.

That’s it! Enjoy.