Name: Cornchaff By Sabine’s Cuisine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: West African Recipes
Ingredients: 5 ½ cups red or white dried pealed corn; 510 g red beans; 25 g ginger; 3 garlic cloves; 2 spring onions; 400 g tomatoes; White/ black pepper; Water; 20 g parsley; 3 maggi cubes; 300 g beef; 300 g gizzards; ⅓ cup crayfish; ⅓ cup vegetable oil; Salt; 1 bell pepper (chopped); Curry powder; 3 g white stone; 6 g grains of Djansang

RatingDifficultyBeginner

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

Cornchaff, is a West African recipe where corn and beans become much more! Let me tell you we do love our starches in West African cooking and CORN is a popular one.

5 ½ cups red or white dried pealed corn

510 g red beans (I used big grains canned beans but any other option works)

25 g ginger

3 garlic cloves

2 spring onions

400 g tomatoes

White/ black pepper

Water

20 g parsley

3 maggi cubes

300 g beef(optional you can use smoked fish aka dry fish)

300 g gizzards (optional)

⅓ cup crayfish

⅓ cup vegetable oil

Salt

1 bell pepper (chopped)

Curry powder

3 g white stone

6 g grains of Djansang

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CategoryOne Pot, Breakfast, Dinner, LunchCuisineWest African RecipesCooking MethodMain Course, PorridgeTags#africancornchaff, #africanporridge, #africanrecipe, #africanrecipes, #bestafricancornchaff, #cornchaff, #popularafricancornchaff

Ingredients