Obom's kitchen Corn Pottage(Ukpo Oka, Deconstructed)

Ingredients
Instructions
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9 ears of fresh corn( husks
removed and kernels removed
from the cob by slicing through
from top to bottom )
½ lb of meat( smoked goat
meat, smoked chicken or smoked
beef preferably )
2 tbsps. dry grounded
crayfish( divided)
2tbsps of dry grounded
pepper( divided)
1 large smoked fish( washed
and soaked)
2 habanero peppers or ata-
rodo ( roughly blended )
1 red bell pepper( roughly
blended)
1 small onion( sliced )
1-2 plum tomatoes( roughly
blended)
¼ cup of corn meal( optional if
using sweet corn )
½ cup of coconut milk
(optional )
100mls of palm oil (or a
couple tbsps. of spoons of
coconut oil )
bouillon
salt to taste
1. Roughly blend a little over
half of the corn kernels in a
blender or a food processor.
(Like with Upo oka, you may
use a mortar if you wish ) and
set the other half aside
2. in a pot season the meats
with salt, bouillon, 1 tbsp. of
crayfish, 1tbsp dry pepper
and onion. Pour water to the
level of the meats and cook
until tender. (Add more water
if needed ) Pour in the
tomatoes and peppers along
with the oils and dry fish.
Cook for about 5 minutes or
until the oil is cooked and
well combined with the meat
stock. Pour in the crushed
corn and the uncrushed corn
kernels along with the
coconut milk( if using ) into
the pot and stir. Cook for
about 5-10 minutes(or until
the corn is cooked). Add the
corn meal, 1tbsp of crayfish
and 1tbsp of dry pepper; stir
and reduce heat. Cook for
another 5 minutes then set
aside.