Mixed Bean Cornchaff
Cornchaff! A one pot corn and beans dish known to most in Cameroon. Nigerians call it, Adalu. Definitely one of may favorite meals as a boarding school student. Each table of about 10 students will grab an Aluminum pot from the kitchen. Sometimes half full, sometimes almost an inch from the brim. That usually gets me excited. Then we get about two ladle scoops. You want to be the person serving. That way you can give yourself an extra scoop. Careful though, you don’t want to be too greedy, as you probably won’t be serving the next day. And you know what they say about Karma!
Today we are making this tasty bowl of cornchaff with black and kidney beans. In Cameroon, we prefer pinto beans but any would work. Except for garbazo beans.
corn
We lived in a small village called Wum in the northwest region of Cameroon. Most of what we ate was from our farm. Cocoyams, Potatoes, Cassava, corn and more. Favorite ways to enjoy corn? Roasted over charcoal, boiled and fried (no oil) on a fry pan. Sometimes we let them dry hanging from the roof of our kitchen (Mbanda). As the smoke rises from cooking, it slowly dries the corn over the coming months. We grind the grains for fufu corn or boil for cornchaff.
This dish is quick and easy to make if you precook the corn and beans. I always have these things ready to go. You can salt to taste preference, for both corn and beans. Its obviously more difficult to cook and peel the corn but it tastes better I promise you. If pressed for time, canned beans and Mexican style hominy canned corn works best.
This bowl right here holds a special place in my heart. My aunt in Omaha still makes this especially for me when I visit. She adds some smoked turkey too! Which is optional but also super tasty. If you’re vegan, skip the crayfish and this meets your dietary preference.
Hope you enjoy it as much as we did. Simple, hearty and all sorts of delicious.
Mixed Bean cornchaff
Ingredients
- 2 cups cooked corn (Sub with mexican style hominy)
- 2 cups black beans (salted cooked beans)
- 1 cup kidney beans (salted cooked beans)
- 1/4 medium Onions
- 2 sprigs Of parsley
- 4 garlic cloves
- a 1/2 inch cube ginger
- 1/4 cup crayfish
- 1 tsp country onion (optional)
- 2-3 Tbsp palm oil
- 1-2 cups of water
Instructions
- Blend all fresh herbs with a little bit of water until creamy . Set aside
- In a medium pot or large skillet heat 1 Tbsp canola oil. Add in chopped onions, then add cooked corn. Stir and cook for about 5 minutes. Then add beans and blended spices, maggi, salt, with a cup and a half of water. Cover and simmer for 10-15 minutes. Stir occasionally.
- Add in cray fish, onions, palm oil and remaining 1/2 cup of water. Cook for another 5-10 minutes. Adjust seasoning if necessary. Turn heat off, let stand for 3-5 minutes and serve.
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