IgalaFoods: How To Make Ogidigbo
Hi!
So today, from the kitchens of the Nigerian Igala language, i bring to you another Igala delicacy; Ogidigbo. This is an indigenous Igala meal whose main ingredient is corn. It is both easy to make and delicious, meaning its the full package😊. So to those people who think Igala's don't have variety of indigenous foods (trust me, i know some of them😤), this is another post to prove them wrong.
Here's how to make Ogidigbo:
Ingredients
Corn
Oil (usually palm oil)
Onions, Pepper
Cray fish(optional)
Condiments (maggi, salt e.t.c)
Banana leaves, santana nylons or small tins
Proceedure
1. Wash the corn well, taking care to remove any stones or residual sand.
2. Along with onions, pepper and crayfish, blend the corn till its smooth enough (2 or 3 times should do be enough,depending on the sharpness of the blenders blades).
P.s: don't be surprised that the corn paste doesn't get as smooth as that of beans. Its quite normal.
3. Add a little water to the paste. You should target a thick running consistency for the paste to get the best results.
4. Add your condiments to taste. Add oil (palm oil is actually recommended, but few people opt for groundnut oil, so go with ahatever works for you).
5. Pour the paste in measured quantities into the leaves, nylon or tins. (Banana leaves are the best choice as they give a certain nice taste to the meal. But as we're all forming 'modern' nowadays😉, the leaves may be a little hard to find. In that case, you can use either santana nylons or small tins).
6. The meal is cooked via the 'steam' method, water is not supposed to get into it. Here are some tips for each of the options
- Banana leaves: these may prove the hardest of the three. Use multiple leaves to ensure all possible spaces are covered. Put in a pot with little water and leave to cook.
- Nylons: sanatana nylons are those small white nylons usually used for moi-moi. Some of these nylons are not strong, so i usually advice people to double them to avoid the nylons tearing in the water.
After doubling and tying them securely, place them in a pot of water and leave to boil till cooked.
- Tins: using tins would be advise if you're looking for perfectly formed Ogidigbo. You can use recycled tomato or tin milk cans; some people even use small cupcake pans for this. Other people also use special little containers with covers.
Ensure you grease the tins before putting the paste to avoid sticking after cooking.
Don't fill the tins/pans to the brim to avoid overflowing. Pour the paste to about three-quarter of the tins.
Its advised to out a little stainless steel tray on the bottom of the pot to give a little support to the tins while cooking.
Don't put much water in the pot; when it starts boiling it could enter into the tins. The water should be about halfway the length of the bottom level of tins.
Boil on low or medium heat.
In some minutes time, you can call everybody to come and settle down for some delicious Ogidigbo😋.
So today, from the kitchens of the Nigerian Igala language, i bring to you another Igala delicacy; Ogidigbo. This is an indigenous Igala meal whose main ingredient is corn. It is both easy to make and delicious, meaning its the full package😊. So to those people who think Igala's don't have variety of indigenous foods (trust me, i know some of them😤), this is another post to prove them wrong.
Here's how to make Ogidigbo:
Ingredients
Corn
Oil (usually palm oil)
Onions, Pepper
Cray fish(optional)
Condiments (maggi, salt e.t.c)
Banana leaves, santana nylons or small tins
Proceedure
1. Wash the corn well, taking care to remove any stones or residual sand.
2. Along with onions, pepper and crayfish, blend the corn till its smooth enough (2 or 3 times should do be enough,depending on the sharpness of the blenders blades).
P.s: don't be surprised that the corn paste doesn't get as smooth as that of beans. Its quite normal.
3. Add a little water to the paste. You should target a thick running consistency for the paste to get the best results.
4. Add your condiments to taste. Add oil (palm oil is actually recommended, but few people opt for groundnut oil, so go with ahatever works for you).
5. Pour the paste in measured quantities into the leaves, nylon or tins. (Banana leaves are the best choice as they give a certain nice taste to the meal. But as we're all forming 'modern' nowadays😉, the leaves may be a little hard to find. In that case, you can use either santana nylons or small tins).
6. The meal is cooked via the 'steam' method, water is not supposed to get into it. Here are some tips for each of the options
- Banana leaves: these may prove the hardest of the three. Use multiple leaves to ensure all possible spaces are covered. Put in a pot with little water and leave to cook.
- Nylons: sanatana nylons are those small white nylons usually used for moi-moi. Some of these nylons are not strong, so i usually advice people to double them to avoid the nylons tearing in the water.
After doubling and tying them securely, place them in a pot of water and leave to boil till cooked.
- Tins: using tins would be advise if you're looking for perfectly formed Ogidigbo. You can use recycled tomato or tin milk cans; some people even use small cupcake pans for this. Other people also use special little containers with covers.
Ensure you grease the tins before putting the paste to avoid sticking after cooking.
Don't fill the tins/pans to the brim to avoid overflowing. Pour the paste to about three-quarter of the tins.
Its advised to out a little stainless steel tray on the bottom of the pot to give a little support to the tins while cooking.
Don't put much water in the pot; when it starts boiling it could enter into the tins. The water should be about halfway the length of the bottom level of tins.
Boil on low or medium heat.
In some minutes time, you can call everybody to come and settle down for some delicious Ogidigbo😋.
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