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Succulent Cornish Hen Recipe for Crispy, Flavorful Roast

Cornchaff Recipe| Preciouscore.com

When I was in boarding school, we were served Cornchaff a couple of times every week. Today I make it almost weekly because this dish is a comforting blend of creamy corn and beans simmered in bold, satisfying flavors.

This recipe is very straightforward. I often describe recipes as “easy” because most of the meals I share are simple to prepare. Cornchaff is a classic one-pot, dump-and-simmer dish — the kind I love because it lets ingredients do the work while I get on with other things.

I’ve had an evolving Cornchaff journey since I moved to the United States.

At first I used dried peeled broken corn from the grocery store, but I found the texture too mushy for my liking.
Later I discovered dried corn at an African store. I would boil it in kanwa (limestone) or baking powder, peel off the skins, rinse, and return it to the pot before adding soaked beans. That method worked, but it was time-consuming.
My sister-in-law mentioned she often used a specific brand of canned corn. I couldn’t find that brand, so I experimented with frozen sweet corn — and it was excellent. I shared that version in detail on my site.
Cornchaff Recipe| Preciouscore.com

Recently at the grocery store I found a canned product labeled “Hominy” with the word “maiz” on the label. Curious, I bought it and discovered peeled, soft corn in the can — very much like the corn I knew back home. I combined it with black beans I had previously boiled. Boiling beans while doing other tasks (or even resting) cuts down active cooking time — just be mindful if you fall asleep while something’s on the stove. The combination of soft canned corn, black beans, and the other ingredients below makes a truly delicious Cornchaff.

This recipe is partly a celebration of my newfound appreciation for soft, peeled canned corn.

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Cornchaff
by Precious Nkeih (www.preciouscore.com) August-20-2016
A creamy, flavorful combination 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 (or seasoning cube)
  • ½ large onion
  • ½ teaspoon salt
  • 1/4 teaspoon country onion (rondelles) powder — optional
  • 1 habanero pepper — optional
Instructions

1. Place the boiled corn, boiled beans, and oil into a pot.

2. Blend the garlic, ginger, onions, leeks, and pepper (if using) until smooth, then add the mixture to the pot.

3. Add 1/2 cup of water, the salt, Maggi cubes, and the optional country onion powder. Stir to combine.

4. Set the pot over medium-high heat, cover, and let everything simmer together for about 20 minutes. Check periodically and add a splash of water if you prefer a looser consistency.

5. Serve warm.

Details

Prep time: Cook time: Total time: Yield: 5 servings