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FoodieAtlas Recipes around the World

Corn Chaff

Corn Chaff
Cameroon
⏱ — min. Serves: —

Ingredients

  • For the Corn Chaff:
  • 2 cups dried corn kernels (or 4 cups fresh corn, cut from the cob)
  • 1/2 cup dried beans (such as black-eyed peas or kidney beans)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-2 tablespoons ground crayfish
  • 1 tablespoon ground pepper (adjust to taste)
  • 1 teaspoon ground paprika
  • 1 teaspoon salt (adjust to taste)
  • 1/4 cup palm oil or vegetable oil
  • 4 cups water or chicken broth
  • Optional Add-Ins:
  • 1/2 lb beef or goat meat, cut into small pieces (pre-cooked)
  • 1 cup chopped spinach or bitter leaf

Instructions

Prepare the Corn and Beans

If using dried corn kernels, soak them in water overnight. Drain and rinse. If using fresh corn, cut the kernels off the cob.

Soak the dried beans overnight as well. Drain and rinse.

Cook the Beans and Corn

In a large pot, add the soaked beans and corn. Cover with water and bring to a boil.

Reduce heat and simmer for about 1-1.5 hours, or until the beans and corn are tender. Add more water if needed to keep the mixture covered.

Prepare the Seasoning

In a separate pan, heat the palm oil or vegetable oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 2 minutes.

Add the ground crayfish, ground pepper, ground paprika, and salt. Cook for another 2 minutes to let the spices blend.

Combine and Cook

Add the cooked onion and spice mixture to the pot with beans and corn. Stir well to combine.

If using, add the pre-cooked meat and chopped spinach or bitter leaf.

Simmer the mixture for another 10-15 minutes, or until the flavors are well incorporated and the soup has thickened to your liking.

Serve

Enjoy your meal!