I’m going to start off this post by saying that Nigerians don’t know what soup is. Really, anything we call soup is actually a stew, but I don’t want to go into all that right now. I’m going to introduce you all to a “real” soup. Today we’re going to talk about Chicken and corn soup. If you’ve ever been to Pearl Garden, this is one of the starters they serve you with. I know we don’t usually have time for starters (except small chops), so this can be served for supper.
Ingredients.
1 litre of chicken stock (You can get it store bought or make yours from scratch like I do)
250g of shredded chicken (already cooked if you like)
300g of corn kernels (you can get this in a can or straight off the cob)
300g of creamed corn
1 tbsp of cornflour
2tbsp of Sesame oil
1 tbsp of soy sauce
2 Onions (Spring onions will do)
Process.
1. Chop the onions finely and cook in a pot of hot sesame oil.
2. Pour in the chicken stock and bring to the boil over medium heat.
3. Put in first the corn kernels, then the cream corn and stir.
4. In a clean bowl, mix the soy sauce and corn flour to form a smooth paste. Stir this into the stock mixture to thicken it slightly.
5. Add the shredded chicken to the soup.
6. Leave to simmer uncovered for 5-7 minutes.
7. Serve hot!
Useful Tip: Some people like to stir in 2 lightly beaten eggs to thicken the soup more. It gives it a nice flavour too.
You can it the soup alone or with some bread. Bon appetit!