Esusu and Ugbogoro soup [blended corn meal & pumpkin soup], proudly Nigerian superfood that can gain UN Cultural Status
By Lydia Enyidia Eke
Nigerian culinary strength is excellent and remarkable. This is because the nation can are proudly boast of so many superfoods, that are making global statement across the culinary landscape.
Across the 36 States of the federation, there are divers meals, edibles, drinkables and accompaniments that make Nigeria an outstanding black race.
My commitment is to ensure that each time I appear here, I am delightfully telling the Nigerian culinary narrative to a global audience.
Each culinary story I tell, is targeted at a major goal – to link Nigerian sumptuous delicacies with the possibility of being added to UNESCO list of intangible cultural heritage.
Yes, it is very possible, afterall, a couple of month ago, the BBC on December, 5 2024, authoritatively revealed and published Ivory Coast’s beloved staple, attiéké – made from fermented cassava flour – as officially been added to Unesco’s list of intangible cultural heritage. If Ivory Coast can, why not Nigeria.
Patiently journey with me, as I trust that, very soon, a large number of Nigerian food, fruits and drinks, as well as accompaniments, would easily make the UN list like Atieke.
Esusu, also known as Asusu is a cornmeal-based dish, often cultural, traditional and popular in some local Nigerian communities in Abia State. Abiriba, a place popularly described as ‘small London’ is known for eating this starch enriched meal. Ask any Abiriba man or woman about this delicacy and you will see the way he or she will salivate!
This cornmeal food is a delicacy that comprise combination of maize or corn, [dry or fresh] pepper and salt, including some seasonings. When combined, water is added and everything is blended into a puree.
Very smooth and warm, green leaves are used to gradually wrap scoops like moimoi into the leaves and steamed over moderate heat until it is set and ready to be eaten.
When unwrapped you have to enjoy this corn meal with Ofe Ugbogoro, a mixture of pumpkin and okro soup! Let us see the way it is prepared in the kitchen!
The combination of this meal provides essential nutrients like calories, carbohydrates, protein, fat, fiber, iron, magnesium, vitamin B6, and folate, all of which are vital for overall health of the body.
This is because the meal provides energy, helps with tissue repair, has very low fat, aids digestion, supports red blood cell production, gives muscle and nerve support to the body, aids brain health and metabolism amongst others.
When the meal is set, a plate of ugbogoro or ugbooo soup is served alongside the meal. Let’s visit the kitchen and prepare the cornmeal and the soup!
Esusu
Recipe for 4 servings
4 cups fresh or dry corn
1 big onion
7 cameroon peppers
Salt and seasoning to taste
2 wraps of green leaves
Method
• Wash the peppers, onions and blend them alongside the washed corn.
• Blend into a puree, pour into a bowl and mix thoroughly.
• Add some salt and seasoning to taste.
• Mix thoroughly again and scoop some sizeable quantity into the green leaves.
• Set a sizeable pot on fire, add some water, allow to boil, add the leafy scooped corn meal .
• Cover the pot tightly and cook over moderate heat until the meal is ready.
• Remove from heat and serve alongside the soup
Ugbogoro and Okro Soup
The special soup is a combination of the fresh pumpkin leaves [vegetables] and fresh okro. The best way to eat the soup is fresh and straight from the heat.
Recipe for 4 servings:
2 bunches pumpkin (ugbo-goro)
3 cups okro (chopped)
1 cooking spoon palm oil
1 large onion, sliced
3 tablespoons ground crayfish
6 fresh Cameroon peppers (crushed)
5 pieces smoked fish or any dry fish
1-kilogram assorted meat
1 large stockfish
Salt and seasoning to taste
2 cups of periwinkle [isam]
2 cups sea snail or African snail
Method
* Wash the pumpkin in small salted water and shred.
* Set the vegetables aside.
* Wash and cook the meat, fish, snails, and stockfish with salt and seasoning to taste.
* When tender, add the periwinkles, the palm oil, crayfish, and stir until the mixture is thoroughly mixed and meat stock is formed.
* Add the peppers and onions before adding the okroand the pumpkin leaves.
* Stir and serve warm alongside the Esusu
