CORNCHAFF
When we were in boarding school, we were served Cornchaff a couple of times every damn week. Today, we make it almost every week because this dish is a delectable delight of creamy goodness emanating from corn and beans slowly simmered in BIG flavours. Errm, excuse our French.
This is so easy to make. We think we use the word “easy” a lot when it comes to recipes but that’s because a lot of the meals we show you are EASY. Cornchaff is basically just that kind of one-pot, dump-and-go recipes and you guys know we love to dump things in a pot and go away.We've had an interesting Cornchaff-making journey since we moved to the United States.
First, we would make Cornchaff with dried peeled broken corn from the grocery store. We found this too mushy for our liking.Then one day we discovered dried corn in an African store. We jumped for joy. We would boil the corn in Kanwa (lime stone) or baking powder and peel off the skin, rinse and put back into the pot to boil before adding in the raw soaked beans. Too time-consuming for our liking.Then our sister-in-law told us she used to make her Cornchaff with a particular brand of corn straight from the can. We couldn’t find the particular brand but we decided to try making this corn and beans delight with frozen sweet corn. It was the bomb.com. We shared the recipe with all kinds of sweet details that will make you get a PhD in Cornchaff concoting. Read it here: How to Make Satisfying Cornchaff.
As God would have it, we went to the grocery store the other day and we saw something looking like whole peeled corn in the can. It didn’t look like sweet corn. It looked like dried peel corn. We were confused because the title read, “Hominy”. After looking through the can, umpteen times, we discovered there was “Maiz” written somewhere on it. And “maiz” means corn in French. Thanks for the French lessons, Mr Findo!
We purchased it to see if opening the can would reveal some nice peeled corn to us. Brethren, when we went home and opened the can, tadaaaa! Corn! Peeled soft corn! Corn just like the one back home! We used it together with black beans, which we had boiled earlier. Boiling the beans while doing some form of house chore (or sleeping), reduces cooking time. But don’t forget your beans pot on the fire if sleeping! Our black beans together with the corn and all the ingredients we'll show you in this recipe make for Cornchaff that is da bomb.com.
This recipe is partly in celebration of our newfound love… The soft peeled corn in the can.
print recipe Cornchaff by Precious Nkeih (www.) August-20-2016 An excellent culinary marriage of corn and beans Ingredients- 5 cups boiled corn
- 5 cups boiled beans
- 1 cup palm oil (or vegetable oil)
- 1 stem leeks
- ½ inch ginger
- 7 cloves garlic
- 3 – 4 cubes Maggi
- ½ a large onion
- ½ teaspoon salt
- 1/4 teaspoon country onions (rondelles) powder- optional
- 1 habanero pepper- optional
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 5 servings
