Sapala is a traditional Nigerian recipe (from the Yoruba peoples) for a classic vegetarian dish or accompaniment of fresh corn kernels combined with palm oil, onion, chillies, ginger and dried fish that are steamed to set before serving. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Sapala.
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This dish is essentially moinmoin (steamed ground beans) made with fresh corn kernels rather than beans.
Ingredients:
200g fresh corn kernels, cut from ears of maize
60ml palm oil (or groundnut oil)
1 medium onion, finely chopped
1 tsp salt
4 to 6 large, hot chillies (Scotch Bonnets, typically), finely chopped
1/8 tsp ground ginger
1 tbsp dried fish, pounded in a mortar
Method:
Combine half the onion and half the chillies in a mortar or food processor and blend until smooth. Wash the corn kernels then either pound in a mortar or grind in a food processor until you have a smooth paste.
Season the maize paste with salt and ground ginger then stir in the oil. Mix thoroughly then work in the pounded, dried, fish then work in the pounded and chopped onion and chillies.
Work the mixture until you have a thick, pouring, consistency. This can either be wrapped in banana leaves (the traditional way) or it can be poured into greased cupcake moulds or a loaf tin. Place in a steamer and cook for about 40 minutes, or until set.
Remove from the steamer and allow to cool. Eat warm as an accompaniment. Sapala is also often served with agidi.
