Authentic Ngwo Ngwo Recipe: A Taste of Cameroon

Ingredients

  • 2 kg of white corn
  • 1 tablespoon of potash
  • 1 tablespoon of palm oil
  • 1 medium-sized onion
  • 2 scotch bonnet peppers
  • 3 cups of ugba (ukpaka, oil bean)
  • 2 smoked fishes
  • 1 dried fish
  • 2 stock cubes
  • Salt to taste
  • 2 garden egg plants
  • Utazi leaves (to taste)
  • 1 tablespoon of Ehu seeds
  • 1 tablespoon of crayfish

Steps and instructions

  1. Soak the white corn in cold water overnight.
  2. Rinse the corn and place it in a large pot. Add enough water to cover the corn.
  3. Add potash to the pot and cook until the corn is soft.
  4. While the corn is cooking, rinse and debone the smoked and dried fish. Break into pieces.
  5. Heat the palm oil in a separate pot. Add sliced onions, scotch bonnet peppers, and Ehu seeds. Cook for a few minutes until the onions are translucent.
  6. Add the fish, crayfish, ugba, stock cubes, and salt to the pot. Stir well and let it cook for about 10 minutes.
  7. Once the corn is soft, drain it and add it to the pot with the cooked ingredients. Mix well.
  8. Chop the garden egg plants and utazi leaves and add them to the pot. Stir well and let it cook for another 5 minutes.
  9. Turn off the heat and serve the Ngwo Ngwo while hot.

Tools for making

  • Large Pot - Needed to cook the white corn and combine all the ingredients.
  • Separate Pot - Needed to heat the palm oil and cook the additional ingredients.
  • Knife - Used for deboning the smoked and dried fish, chopping onions, and slicing peppers.
  • Cutting Board - Used as a surface for cutting and chopping ingredients.
  • Measuring Spoon - Used to measure the potash, crayfish, and Ehu seeds.
  • Wooden Spoon - Used for stirring and mixing the ingredients in the pots.
  • Strainer - Used to drain the cooked corn.

Recipe variations

  • Use yellow corn instead of white corn
  • Substitute potash with baking soda
  • Replace palm oil with vegetable oil
  • Add cooked meat or poultry for a meaty version
  • Include dried shrimp or prawns for added flavor
  • Add diced vegetables like carrots and green beans for a more colorful dish
  • Try different types of fish such as mackerel or catfish
  • Use vegetable broth instead of water for a richer taste
  • Add ground crayfish or shrimp powder for extra seafood flavor
  • Include chopped spinach or bitterleaf for added greens

Recipe overview

Ngwo Ngwo is a traditional Eastern Nigerian dish beloved for its unique blend of flavors and textures. This dish is typically enjoyed during festive periods and traditional ceremonies. Made primarily from white corn and a variety of other local ingredients, Ngwo Ngwo is a hearty and nutritious dish that is both satisfying and deeply flavorful. Expect a medley of tastes from ingredients like ugba (oil bean), smoked fish, garden egg plants, and the unique spice of Ehu seeds. The dish requires some preparation a day ahead, but the delicious outcome makes the effort worthwhile. This recipe will guide you step by step through the process, ensuring you create a delightful and authentic Ngwo Ngwo dish. Enjoy this warm, filling meal as a unique addition to your culinary repertoire.

Common questions

  1. How long does it take to soak the white corn? Soak the white corn in cold water overnight.
  2. What is potash and where can I find it? Potash is a type of alkaline salt that is used in cooking to soften tough ingredients. It can usually be found in grocery stores or specialty food stores.
  3. How long does it take to cook the corn? Cook the corn until it is soft. The cooking time may vary, but it usually takes about 1-2 hours.
  4. Can I use different types of fish? Yes, you can use different types of fish according to your preference. Smoked fish and dried fish are commonly used in this recipe, but you can experiment with other types as well.
  5. What are stock cubes? Stock cubes are small cubes made of dried and concentrated meat or vegetable stock. They are used to add flavor to dishes. You can find them in the seasoning aisle of most grocery stores.
  6. How long does it take to cook the Ngwo Ngwo? After adding all the ingredients, let the Ngwo Ngwo cook for about 10 minutes to allow the flavors to blend together.
  7. Can I substitute the palm oil? Palm oil is traditionally used in this recipe for its distinct flavor. However, if you prefer, you can substitute it with another type of oil.
  8. What is Utazi? Utazi is a bitter leafy vegetable that is commonly used in Nigerian cuisine. It adds a unique flavor to the Ngwo Ngwo. If you cannot find Utazi, you can omit it or substitute with another bitter leafy vegetable.
  9. How should I serve Ngwo Ngwo? Ngwo Ngwo is typically served hot as a main dish. It can be enjoyed on its own or with a side of pounded yam, garri, or rice.

Serving dishes and utensils

Origin stories

Ngwo Ngwo is a popular street food from the Eastern part of Nigeria, specifically from the Igbo tribe. The name "Ngwo Ngwo" is said to have been derived from the sound made by the food vendors as they hit their metal spoons against the pots to draw attention to their delicious meal. This food is well-known for its unique taste which is a blend of the corn, palm oil, ugba (oil bean), fish, and other spices. Every bite is like a celebration of flavors! Traditionally, it's served during cultural festivals and is a favorite amongst locals and tourists alike.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.