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Egbo

Also known as Egbo with Ata and Beans

Yoruba dried white maize boiled until the kernels swell and soften, then eaten with a thick pepper sauce and, often, cooked beans. It is a Lagos and South-West breakfast and street plate, not agidi and not corn fufu.

Egbo, Nigerian cooking

Ingredients

  • 3 cups of dried white maize (egbo)
  • 2 cooking spoons of palm oil or vegetable oil
  • Blended tatashe, Atarodo and onion, for ata
  • 2 cups of cooked honey beans or brown beans, optional
  • Seasoning cubes and salt

Method

  1. 01

    Soak the maize overnight. Drain and boil in plenty of water until the kernels are fully soft and beginning to burst, 1 to 1½ hours. Add boiling water as needed.

  2. 02

    Fry a thick ata: oil, onion and blended pepper, cooked until the oil floats. Season.

  3. 03

    Serve the hot egbo in bowls with a generous spoon of ata and beans on the side or mixed through.

More porridge & breakfast puddings