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Egbo (Nigerian Cornmeal Porridge)

Egbo, also known as corn porridge, is a dish common among the people from Ibadan, Nigeria. It is made from cooked dry corn. Egbo is referred to ororo robo when eaten with sauce, beans, and vegetables.

Source and licence

"Egbo (Nigerian Cornmeal Porridge)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egbo_(Nigerian_Cornmeal_Porridge), revision 4495026), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egbo_(Nigerian_Cornmeal_Porridge)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4495026

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Crack the corn using the mill, and blow to get rid of the husks.
  2. Cook the corn with a pinch of salt using a pressure cooker.
  3. Add more water, and cook until soft and pulpy.