How to make ‘Ikusu’ in 12 easy steps

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A bountiful harvest of corn is a desired phenomenon which comes in the wake of the raining season. Once it is harvested, boiled or roasted corns are available at roadside stands located strategically in various communities across the country.

It is a highly nutritious cereal used for making a host of soft consumables like Pap, Eko, etc. Moi Moi is a staple that needs no introduction in the league of food in the country. It is usually made from beans or plantain, but not so many people know that corn makes a very sumptuous moi moi as well. The people of Edo call the Corn Moi Moi, Ikusu. In this period of bountiful maize, Bloomshire brings you tips for preparing a palatable Ikusu.

RECIPE:

1 cup of fresh maize

1 cup of fresh pepper

2 big onions

1 bottle of palm oil

Crayfish, cooked egg

Seasoning to taste

Leaves for wrapping

1 litre of warm water

PROCEDURE:

  • Pluck corn off its cob
  • Wash the corn thoroughly
  • Add fresh peppers and washed crayfish to the corn (based on individual pepper preference)
  • Dice the Onions and grind it
  • After grinding, add the palm oil and blend with a spatula
  • Add warm water to soften the Moi Moi, blend properly as well
  • Add seasoning to taste
  • Pour in the crayfish or any other preferred condiment
  • Measure in bits inside the big leaves and wrap tightly

Note: if you prefer the egg, put in the cooked egg in each package at this point

  • Place them into the cooking pot and cover for 20-30 minutes
  • Remove carefully from the pot and unwrap
  • Ikusu is ready for consumption.

For optimum satisfaction, Ikusu should be consumed while hot. It can best be enjoyed with bread, pap, or rice.

So, the next time you visit the market, there are more reasons to grab some cobs of corn-to prepare a sumptuous Ikusu.

Report by Adeniji Adebisi

Aba Festival, Igara

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