Monday, November 28, 2005

Recipe of the Week: Cornchof (corn and beans)

One of my favorite dishes - very hard to find in Yaounde, so worthy of a mad (and generally fruitful) search whenever I'm in Bamenda or Bafoussam. When I'm in Dschang, no search is necessary; Therese already knows how I feel about cornchof, and she makes it even without special request. The corn is of a prep method that I have not seen outside of Cameroon, but maybe you can find it in speciality grocery stores...the kernels are dehydrated like space food - white, light, and crunchy. They are not popcorn kernels, but maybe sun-dried? Here is her recipe.

1. boil dried corn kernels, with cinders (or other kernel skin-separating agent) in the water, for about 1 hour.
2. drain and rinse the corn, remove the skins.
3. reboil the corn kernels, in plain water, for another hour.
4. add black beans to the water, and cook until beans are done.
5. drain the corn and bean mix, then fry with condiments: oil, fried tomatoes and onion and garlic, ginger, basil, salt, and Maggi cubes.

The final mix is chunky, with beans well-done but intact, and corn solid and a little chewy. The mix of textures makes this food fun to eat, and the many spices give it a delicious flavor!

1 Comments:

Blogger Darcy said...

I see this is an old post, but try canned hominy if in the states. I think it will work for the corn as ours is genrally too sweet and tender here.

6:16 PM  

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