Nigerian Spiced Corn Pudding with Peppered Chicken and Ugu Filling

How to Make It

1. 1

   Prepare the Chicken Filling Base

   Season the chicken breast pieces with minced garlic, grated ginger, turmeric, and a pinch of salt. Heat the groundnut oil in a medium pot over medium heat. Add the diced onion and sauté for 3 minutes until soft and translucent. Add the blended tatashe and scotch bonnet pepper and cook for 5–7 minutes, stirring frequently, until the rawness is gone and the pepper sauce reduces slightly.

   Tip: Cooking out the pepper sauce fully removes bitterness and prevents a watery filling.
2. 2

   Cook the Chicken and Vegetables

   Add the tomato paste, locust beans (iru), and palm oil to the reduced pepper sauce and stir well. Add the seasoned chicken pieces and pour in the low-sodium chicken stock. Cover and cook on medium-low heat for 15 minutes until the chicken is cooked through. Stir in the ground crayfish, shredded ugu leaves, and uziza leaves (if using). Cook uncovered for 2–3 minutes until the greens are just wilted but still bright. Taste and adjust seasoning with minimal salt. Set aside.

   Tip: Do not overcook the greens — they retain more iron, folate, and fibre when just wilted.
3. 3

   Make the Spiced Corn Topping

   Place the coarsely blended fresh maize kernels into a large mixing bowl. Add the beaten eggs, unsweetened soy milk, ground ehuru, remaining turmeric, baking powder, and a small pinch of salt. Mix thoroughly until a thick, pourable batter forms. The texture should resemble a thick porridge — not liquid, not stiff. If it is too thick, add a splash more soy milk.

   Tip: Blending the corn coarsely (not smooth) preserves more fibre and gives the topping a satisfying rustic texture, which slows glucose absorption.
4. 4

   Assemble the Casserole

   Preheat your oven to 180°C (350°F). Lightly grease a medium baking dish (approximately 23x30 cm) with a thin film of groundnut oil or line with parchment paper. Spoon the cooked chicken and ugu filling evenly across the base of the dish, spreading it into a uniform layer. Carefully pour the corn topping batter over the filling, spreading gently with a spatula to cover the filling completely and evenly.

   Tip: Do not stir the layers together — the separation creates the classic layered texture and ensures even cooking of the corn topping.
5. 5

   Bake Until Golden

   Place the assembled dish in the preheated oven and bake for 30–35 minutes. The corn topping should be set, lightly golden on the surface, and a skewer inserted into the centre should come out clean. If the top is browning too quickly after 20 minutes, loosely tent with aluminium foil and continue baking.

   Tip: Allow the dish to rest for 5–8 minutes after removing from the oven before slicing. This helps the layers firm up and makes serving much cleaner.
6. 6

   Serve and Portion

   Cut into 5 equal portions using a spatula or large spoon. Serve warm on its own or alongside a small bowl of fresh vegetable salad (cucumber, tomato, and onion with lemon dressing). For diabetic meal planning, pair with a glass of water or hibiscus tea (zobo, unsweetened) rather than a sugary drink to support glycaemic balance.

   Tip: Leftovers store well in the refrigerator for up to 3 days in an airtight container. Reheat in the oven at 160°C for 10 minutes rather than microwaving to preserve texture.