How To Prepare Oblayo
Oblayo is a staple meal in Ghana mostly called ‘corn porridge’.
It is made with corn and water but very delicious and an amazing meal.
Blayo is done using hominy corns. It is corn kernels that have been processed in a special process called nixtamalization.
This process involves soaking the kernels in a special solution of lime water.
Nixtamalization causes the kernels hulls to loosen, double in size and soften.
RECIPE INGREDIENTS
1 cup hominy corn kernels
4 cups water
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/2 teaspoon nutmeg, optional
Peanuts for garnishing
Sugar to taste
Milk(Optional)
DIRECTIONS ON HOW TO PREPARE OBLAYO
In a large bowl, rinse corn kernels with water for 2-3 times until clean.
Add 2 cups of water to the bowl and leave to soak overnight.
The next day, drain water from the corn. Transfer corn to a large saucepan and to that add 500 ml of water.
Under high heat, bring corn to a boil. As the water in the porridge reduces, top with hot water.
Cook until corn is tender and soft and you are able to crush the corn with your fingers. This should take about 2 hours.
Make a slurry with 1 tablespoon of cornmeal and water, Stir into corn porridge.
Add salt, nutmeg and cinnamon and cook for a further 10 minutes. Sweeten with sweetener of your choice.
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Ingredients
1 cup hominy corn kernels
4 cups water
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/2 teaspoon nutmeg, optional
Peanuts for garnishing
Sugar to taste
Milk(Optional)
Instructions
- In a large bowl, rinse corn kernels with water for 2-3 times until clean.
- Add 2 cups of water to the bowl and leave to soak overnight.
- The next day, drain water from the corn. Transfer corn to a large saucepan and to that add 500 ml of water.
- Under high heat, bring corn to a boil. As the water in the porridge reduces, top with hot water.
- Cook until corn is tender and soft and you are able to crush the corn with your fingers. This should take about 2 hours.
- Make a slurry with 1 tablespoon of cornmeal and water, Stir into corn porridge.
- Add salt, nutmeg and cinnamon and cook for a further 10 minutes. Sweeten with sweetener of your choice.
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Ingredients
1 cup hominy corn kernels
4 cups water
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1/2 teaspoon nutmeg, optional
Peanuts for garnishing
Sugar to taste
Milk(Optional)
Instructions
- In a large bowl, rinse corn kernels with water for 2-3 times until clean.
- Add 2 cups of water to the bowl and leave to soak overnight.
- The next day, drain water from the corn. Transfer corn to a large saucepan and to that add 500 ml of water.
- Under high heat, bring corn to a boil. As the water in the porridge reduces, top with hot water.
- Cook until corn is tender and soft and you are able to crush the corn with your fingers. This should take about 2 hours.
- Make a slurry with 1 tablespoon of cornmeal and water, Stir into corn porridge.
- Add salt, nutmeg and cinnamon and cook for a further 10 minutes. Sweeten with sweetener of your choice.