posted Feb 19, 2010, 4:47 AM by Joshua Chiamba
updated Mar 19, 2010, 2:34 AM
- 1 kg of dried corn
- 1 kg of dried beans
- 2 tablespoons of akagwa (ground limestone)
- 0.25L of red palm oil
- 1 large onion
- 3 cubes of maggi vegetable stock
- 1 tablespoons of salt
- Take a big pot, fill it with 7 liters of water, the 2 tablespoons of akagwa, and bring it to a boil.
- After 10 minutes, stir the content of the pot well and cover it for another 30 minutes.
- Remove the pot from the fire and wash the corn with cold water. (As you wash it the skins of the corn will peel off)
- Note: it is best to wash it with a basket so that during the washing the corn skins will sift out.
- When the corn is clean, put it back in the empty pot, add another 10 liter of water.
- Wash the dried beans, and also add them to the pot and bring it to a boil again.
- Leave the pot simmering for 3 hours and 30 minutes.
- Slice the onion and add it to the pot together with oil, salt and maggi cubes.
- Stir it to mix everything well and leave it for 20 minutes.
- After the 20 minutes the contents will be done. Taste it and add more salt or maggi to your liking. When satisfied you can take the pot of the fire.
- Corn chaff can also be mixed with cray fish.
- The corn chaff can be kept hot or cold for around 6 or 7 hours.
- health: beans are a good source of protein.
- recipe contributor: Jullina Ndichia