I visited a friend from Agennegbode the other day and before I could say Jack Robinson soup and hot pounded yam was emerging from the kitchen. The aroma of spices fills the air, my salivary glands activates itself and I was invited to table. For a moment I thought Maureen, my friend had heated this up in the microwave, reading my mind , she quickly proceeded to explain that she had fixed this soup just in 10 minutes. According to her, knowing that I was visiting she had previously steamed her meat and only needed to add the coarsely ground corn powder to thicken the soup. Pounded yam was soft and hot. I ate just the size of a tennis which my friend found very funny. My caloric intake consciousness will not let me ignore the corn content of the soup, so I had to take it easy on the pounded yam.
The various spices added is what gives this soup it’s unique aroma. Need I say that I enjoyed the meal and rubbed my tummy to the appreciation of my guest .
I know that Nigerian women are always seeking for simple but delicious meals to cook, this is one of such soups
Omi Ukpoka is cooked with dry corn, the type that is used to make Ogi. My twist to this soup, with nutrition on my mind is that I added sprinkles of Uziza which complements the other spices.
You may decide to further reduce cooking time by washing and sun drying the corn, grind or pound to a fairly smooth powder. It will not very smooth and it is not supposed to be very smooth. I insist on washing my corn as I never know if rodents have danced ‘ samba ‘ on the corn in the trader’s shop:).
Handful smoked Fish
1, Wash, season and steam the meat till cooked
2, Add the smoked fish ,shrimp,spices and oil , more water and bring to boil for 5 minutes
3, Lower the heat and stir in the corn grit and mix quickly as you add the corn so that lumps do not form. Cook for 5-7minutes for soup to thicken .
4, Add Uziza leaves and cook for 1 minute and soup is ready.
The texture of this soup is like Ofe Nsala or very light Egusi soup. Omi Ukpoka is best cooked and eaten at once. Corn tends to thicken further when cool. You may need to lighten soup with a little water if you have to.