How To Prepare Corn soup (Omi Ukpoka)

Corn soup also known locally as omi ukpoka is made with grounded dry corn and blended with smoked fish. It is common with the Afemai people, mainly from the northern part of Edo state south zone of Nigeria. The texture of corn soup is like Ofe Nsala or very light Egusi soup. Omi Ukpoka (corn soup) 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.

Ingredients:
– 8 pieces Beef
– Handful smoked Fish

– 10 pieces smoked Prawn
– 2 tablespoons finely ground Corn

- 1 cooking spoon  PalmOil
– 2 pieces ground African Nutmeg
– 1tsp ground Uziza (West African pepper )
– 1 piece Uda ( crushed and deseeded)

 Pepper to taste
– Water
– Seasoning to taste
– Salt to taste

Direction:
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 cook for 1 minute and soup is ready.