Zimbabwean Culinary Delights: Maputi Snack, Boerewors Street Food, and Umxhanxa Soup

Crispy Corn is a popular snack made by frying corn kernels and then seasoning them with ground spices and herbs.

Here’s a step-by-step guide on how to make crispy corn, a delightful crunchy corn snack:

Ingredients:

• 3 corn cobs (yielding about 3 cups of kernels)
• Salt (to taste)
• Pepper (to taste)
• 3 tablespoons corn flour
• 3 tablespoons rice flour
• Water (as needed)
• Oil (for frying)
• Red chili powder (to taste)
• Chaat masala (to taste)
• Cumin powder (to taste)
• Onion (for garnish)
• Coriander leaves (for garnish)
• Lemon (for garnish)

Instructions:

Preparation:

1. Break the corn cobs into halves and pick the kernels from the cob. Avoid cutting them with a knife as cut kernels may burst while frying.
2. Separate any misshapen kernels and set them aside for other dishes.
3. Optional step: Boil the corn kernels in salted water for 2-3 minutes. Drain and rinse them under cold water.

Coating the Corn:

4. Place the moist corn kernels in a mixing bowl. Season with salt and pepper. If using egg, add one egg white and mix well.
5. Sprinkle corn flour and rice flour over the corn kernels. Toss them until well coated. If needed, sprinkle a little water to help the flour adhere to the kernels. If using egg, skip adding water.
6. Repeat the process of sprinkling flour and tossing until the kernels are evenly coated. You may repeat this process once more for a thicker coating if desired.

Frying:

7. Heat oil in a deep pan for frying. Test the oil by dropping two kernels into it. If they sizzle and float, the oil is ready.
8. Carefully drop the coated corn kernels into the hot oil using a large spoon. Cover the pan immediately.
9. Fry the kernels on medium-high heat until they float to the surface and the sizzling noise reduces. This indicates that they are crispy and cooked through.
10. Remove the crispy corn from the oil and drain them on a colander lined with kitchen paper to absorb excess oil.

Flavoring:

11. Transfer the fried crispy corn to a large bowl. Sprinkle with red chili powder, chaat masala, and cumin powder. Toss them well to coat evenly.
12. Garnish with chopped onions, coriander leaves, and a squeeze of lemon juice just before serving. Adjust the seasoning according to your taste preferences.
13. Serve the crispy corn immediately as a crunchy and flavorful snack.

Note: If you prefer a thicker coating, you can use egg wash before coating the corn kernels with corn flour. Alternatively, for a healthier option, you can bake the prepared corn kernels in the oven or air fryer instead of frying.

Enjoy your homemade crispy corn as a tasty and crunchy snack for any occasion!

Enjoy your homemade crispy corn snack!

Boerewors: South African Sausage in Zimbabwe

Boerewors, a traditional South African sausage, is a beloved delicacy that is often enjoyed at outdoor events and barbecues, known locally as “braais.” Here’s a detailed overview of what Boerewors is, its history, ingredients, taste, cooking methods, and a recipe to make your own:

What is Boerewors?

Boerewors, meaning “farmer’s sausage” in Afrikaans, is a type of sausage that originated in the Netherlands but became an integral part of South African cuisine. It is characterized by its spiral shape, coarse texture, and unique blend of spices.

History of Boerewors:

Boerewors was invented about 200 years ago in the Netherlands but became popularized in South Africa by Dutch settlers. Originally, it was made by individual farmers and hunters using minced meat and spices.

Ingredients of Boerewors:

• Meat: Traditionally, beef is the main meat used in Boerewors, but it can also include pork, lamb, or a combination of these meats. Legally, it must contain at least 90% meat content.
• Spices: The distinctive flavor of Boerewors comes from a blend of spices, including coriander seeds, black pepper, nutmeg, and cloves.

Taste of Boerewors:

Boerewors has a robust and savory flavor profile, with a blend of spices that gives it a unique taste. It is known for its hearty and satisfying taste, making it a favorite among South Africans.

Cooking Methods:

Boerewors is traditionally cooked on a grill or barbecue, known as a “braai.” It is usually cooked whole in a coil and then cut into individual servings after cooking. It can also be pan-fried or baked in the oven.

Boerewors Recipe:

Here’s a simple recipe to make Boerewors at home:

Ingredients:

• 2 lb beef roast (trimmed)
• 1 lb fatty pork shoulder or butt
• 1 tbsp ground coriander seeds
• 1 tbsp salt
• ½ tbsp ground allspice
• ½ tbsp ground black pepper
• ¼ tbsp ground nutmeg
• 1/8 tbsp ground cloves
• ¼ cup malt vinegar
• Hog casing for sausage

Instructions:

1. Cube the beef and pork, then mix with spices and refrigerate for at least 1 hour.
2. Grind the seasoned meat using a coarse grinding blade, then mix in the vinegar.
3. Rinse the hog casing and prepare it for stuffing.
4. Stuff the sausage mixture into the casing, coil it onto a plate, and refrigerate overnight.
5. Cook the sausage on a medium-high grill for 4-5 minutes on each side until firm.
6. Serve and enjoy!

Conclusion:

Boerewors is a cherished South African delicacy with a rich history and a delicious flavor profile. Whether enjoyed at a barbecue or as a snack, Boerewors is sure to satisfy your taste buds and transport you to the heart of South Africa’s culinary traditions.

Umxhanxa: Zimbabwean Melon Soup

Umxhanxa, a traditional Ndebele dish, is a delightful Zimbabwean melon soup that combines the sweetness of yellow watermelon (known as iJodo) with the heartiness of sun-dried maize. Let’s dive into the full details of this unique and flavorful recipe:

Umxhanxa Recipe

Ingredients:

• 1 big or medium-sized yellow watermelon (iJodo)
• 500g or 1kg of sun-dried maize grains
• 250g of sugar

Preparation Process:

1. Boil the Sun-Dried Maize:
   • Place the sun-dried maize grains in a pot with enough water (depending on the pot size).
   • Cook the maize on low heat until the grains soften. This process usually takes about two and a half hours.
   • Alternatively, you can soak the maize in water overnight to soften it before cooking.
2. Prepare the Yellow Watermelon:
   • Cut the yellow watermelon (iJodo) into strips to make peeling easier.
   • Remove the outer skin and slice the watermelon into large pieces, similar to how you would slice a red watermelon.
   • Ensure that all seeds are removed from the sliced pieces.
3. Cook the Yellow Watermelon:
   • Place the melon chunks in a pot and add 250 ml of plain water.
   • Cook the watermelon on the stove or fire for approximately 30 minutes until it becomes soft.
   • Use an egg beater to stir the cooked watermelon until it becomes watery.
4. Combine the Ingredients:
   • Mix the boiled maize (amagwadla) with the cooked yellow watermelon.
   • Add sugar to taste (250g).
   • Place the mixture back on the fire and let it blend and mix for about 15 minutes.
5. Serve Hot:
   • Umxhanxa is best enjoyed hot.

Origin and Cultural Significance:

Umxhanxa is a seasonal dish, often served during winter after harvest time. It holds cultural significance for the Ndebele and Kalanga people. The combination of sweet watermelon and hearty maize creates a comforting and nourishing meal.

Now you’re ready to savor the flavors of Zimbabwe with this unique melon soup! 🍉🌽

Remember, Umxhanxa is not just a dish; it’s a celebration of tradition and community. Enjoy! 🥣

Read More Zimbabwean Mushroom Magic: Nhedzi Soup, Mutakura, and Fried Button Mushroom Recipes

Zimbabwean Mushroom Magic: Nhedzi Soup, Mutakura, and Fried Button Mushroom Recipes