Getting back from work and in need of something quite simple to prepare, I found myself thinking of soup and fufu to eat it with.

There are some soups and fufu that I am so used to and can make them even in my dreams.

One of them is Ogbono soup with corn fufu meal. Yes! You heard me right.

This is the meal I was brought up with; I mean if you go to my parent’s home this very moment you can be sure to eat ogbono soup and corn fufu meal.

I have lots of interesting experiences surrounding this side dish.

We resorted to eating corn fufu meal back then in Enugu State (Eastern Nigeria) when Garri became too expensive to purchase all of a sudden.

My parents switched to corn fufu, popularly called Alibo and we loved it especially when eaten with draw soup (ogbono or okra soup).

My mother having mostly girls had to make sure we knew how to prepare the best corn fufu, which must be smooth, soft and without small lumps.

Corn fufu is a stable food that has been, and will remain, in the Nigerian culture for years to come.

Ingredients For Corn Fufu

Only three ingredients are needed:

Corn flour Cassava flour Water

NOTE:

Preparing corn fufu is very easy. Despite the name, the quantity of corn used is very small. The cassava flour should be more than the corn flour. The more the cassava flours the better because it helps the food to stretch. I like using 4 cups of cassava flour to one cup of corn flour to achieve the consistency that I want. The corn flour comes in two colors-yellow and white. There is really no difference between the two. It all depends on the colour of corn that was used in the preparation. In case you don’t have corn flour, pap (popularly called akamu, ogi) either white or yellow is a good alternative.

Directions For Making Corn Fufu: