“Mosa” I’m still trying to find the origin of this word. Many years ago i thought it was only used to describe puffpuff fried with overripe plantains, only to realise there are so many things called “Mosa”. This is similar to the Hausa corn Masa, but cooking methods differs and the outcome differs too.
I’ve been doing a lot of posts based on viewer’s requests. And a Facebook user requested for the recipe for “Corn Mosa” mentioning specifically Yoruba style. I promised to do a post on Monday because i needed two days to soak the Corn Kernels.
So aside the 2 days of soaking, the rest of the cook is pretty straightforward. Prep time is 45 mins, cook time is about 15 mins.
Rich in Fibre and quite filling. Dip in honey and enjoy.
Ingredients (Serves 4 or 5)
- 3 cups dried corn kernels (Alternatively you can use corn grits and soak the corn grit for 24hrs)
- 1/4 cup Sugar
- 1 tbsp active instant yeast
- 1/2 tsp Salt
- 1/2 tsp grated nutmeg
- 1 medium sized onion
- Oil for frying
- Soak corn kernels for 48 hrs.
- Grind corn with water till smooth. You can do this at a commercial grinder or if you have a very good blender.
- Using a muslin cloth or cheesecloth (those fabric we use to strain ogi/akamu), strain the excess water, till you get a thick pulp.
- Add, nutmeg, sugar, salt, yeast. Mix properly.
- Let it sit for 30 minutes to allow the yeast rise.
- Heat up oil till very hot. Turn the heat down.
- Divide onions into 4 parts. Put 1 part into the hot oil
- Scoop corn paste with a spoon into the hot oil, fry on medium heat, flipping each side regularly so it doesn’t burn. Turn heat down if it is browning too fast. It should take about 5 to 7 minutes to fry each batch
Sprinkle sugar and serve! You can have with your favourite drink. I enjoyed dipping in honey and drinking Tigernut Milk.