CornChaff With Sweet Corn and Pinto Beans Porridge
Cornchaff is a traditional Cameroonian dish made with a hearty blend of boiled corn and beans, simmered in palm oil with flavorful spices, smoked fish, and aromatics. This easy-to-make dish is both nutritious and satisfying, offering a rich taste of West African cuisine. Perfect for beginners, Cornchaff is a comforting, wholesome meal that’s sure to delight the whole family.
Equipment
- Large pot with a lid
- Strainer
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon for stirring
- Serving spoon
Ingredients
- 31/2 cup Boiled Corn
- 2 cup Boiled Beans
- 1 Palm Oil
- 1 Country Onions (Rondelles)
- As desired Smoked Fish
- 2 ½ tbsp Crayfish
- ¼ Large Onion chopped
- 3 cloves Garlic minced
- ½ thumb-sized piece Ginger minced
- 1 teaspoon Beef Bouillon (or Maggie cube)
- 1 teaspoon Salt (adjust to taste)
- 2 stalks Green Onions chopped
- 1 stalk Celery chopped
- 3 cups Water
Instructions
Prep the Beans:
- If using dried beans, soak them overnight to soften. Rinse thoroughly before boiling until tender. Drain and set aside.
Combine Ingredients:
- In a large pot, add the boiled corn and beans. Pour in the palm oil and add the chopped onion, garlic, ginger, and celery.
Add Spices and Protein:
- Stir in the country onions, smoked fish, crayfish, beef bouillon, and salt. Add the water and mix everything together.
Cook:
- Cover the pot and let the mixture cook on medium to low heat for about 15-20 minutes. Stir occasionally to prevent sticking.
Final Adjustments:
- Taste and adjust the seasoning if needed. Once the Cornchaff has thickened and all ingredients are well combined, remove from heat.
Serve:
- Garnish with chopped green onions and serve hot. Cornchaff pairs well with plantains, yams, or can be enjoyed on its own.
Video
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