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Egbo (spiced corn with chili): recipe illustration
Appetizers & nibbles

Egbo (spiced corn with chili)

A Nigerian street snack of fresh cooked corn seasoned with chili and onion. Warm or lukewarm, it is eaten on the go, the tender kernels lightly salted.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

284 kcal per serving

Protein
7.2 g
Carbohydrates
39 g
of which sugars
10.4 g
Fat
9.9 g
of which saturated fat
1.2 g
Fiber
5.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Husk the corn cobs and remove the silk, then cut them in half lengthwise.
  2. Bring salted water to a boil in a large pot and cook the corn for 20 minutes until the kernels are tender.
  3. Drain the corn and let it cool for a few minutes.
  4. Finely slice the onion and chili, then fry them for 3 minutes in the hot oil.
  5. Strip the kernels from the cobs and add them to the pan with the Guinea pepper.
  6. Stir-fry for 3 minutes over medium heat, then serve hot.

Variations and tips

Grilled version. Grill the cobs on a barbecue or in a pan before removing the kernels, for a smoky flavour.

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Original Ecomely recipe.