Ndebele Recipe Details

Category: Ndebele

Ingredients: Ingredients: fresh corn (not sweet corn) on the cob of average length (15cm) with husks on salt sugar

Utensils: Utensils: grater deep saucepan mixing bowl mixing spoon

Steps: This recipe serves 4 Grate 6 cobs of the fresh corn into the mixing bowl, it will become a paste. Add a pinch of salt and 3/4 teaspoon of sugar and mix well. Carefully separate the corn husks taking care not to tear the innermost husks as these are the softest and will be easy to use for wrapping the mixture. Scoop the mixture into the innermost husks, placing no more than 3 tablespoons on each husk. Wrap each husk carefully ensuring that the mixture does not spill out, you may fold the edges of the husk over if you so desire. Place the corn cobs in a deep saucepan, in a manner that will provide a simple steaming grid on which to place your husked mixture packages. pour water in the saucepan, to just below the level of the cobs. If you have an non-grated corn that you would like to cook, you can use the corn for the steaming process instead of the grated cobs. Place each husk package on top of the corn/cobs in the saucepan and then boil at high heat for 30 mins. Depending on the size of the saucepan, you can stack all your packages on top each other but do not exceed more than 3 layers at a time. Ensure that the husks are not submerged in the water. This set up will effectively steam the packages for 30 mins. When cooked the mixture in the husk packages will harden. After 30 mins turn off the heat and set the saucepan aside to cool off. Turn off the stove and allow to cool before removing the husked packages. The bread can be served still wrapped in the husks or unwrapped. Serve luke-warm with butter, can be served up with tea. Alternatively serve cold as a side bite to go with warm tea.

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