Corn Chaff
Nord-Ouest · 45 min · Easy · Serves 2
A hearty anglophone corn-and-beans porridge, seasoned with crayfish, smoked fish, palm oil and fresh green spices.
Ingredients
- 10 pcs Fresh corn
- 600g Red Beans
- 3 pcs Smoked fish
- 1 pcs Onion
- 20g Ginger
- 2 cloves Garlic
- 2 pcs Hot pepper (chili)
- 5g White pepper
- 3g Thyme
- 1 bunch Parsley
- 500ml Red palm oil
- 2 cubes Seasoning cube (Maggi)
- 10g Salt
- 200g Cow skin (canda)
Instructions
- Boil water in a pot and add the crayfish, onion, ginger-garlic, hot pepper, white pepper, seasoning and salt.
- Stir in the pre-boiled corn, beans and fresh thyme; cover and simmer for 4 minutes to absorb the spices.
- Stir in the palm oil, flaked smoked fish and chopped parsley.
- Cover and boil another 5 minutes to cook out the raw palm-oil taste.
- Mash a spoonful of beans against the side of the pot, stir it back in to thicken, and serve.