Page 104 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Izindlubu (jugo beans), fresh corn kernels and beans, served with vegetables
INGREDIENTS
250g maize (dried – fresh is optional) 2l stock
150g izindlubu (jugo beans)
125g sugar beans
3 peppercorns
1 bay leaf
3 sprigs thyme
1 small bunch parsley
2 cloves of garlic, chopped 2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
Salt and pepper to taste
Optional extras
1 leek, 1 fennel bulb,
2–3 mushrooms with stems, 1 parsnip
SERVES 4–6 PREPARATION TIME 15 MINS COOKING TIME 1 HR 50 MINS
During the maize season, after harvesting, some of the maize was preserved through drying. Recipes were then created to eat dry maize, including grinding it into maize meal and izinkobe.
Izinkobe is eating it like soup. It may also be cooked until the liquid is reduced, according to preference. I prefer the soup version. It’s excellent for camp nights, cooked over the fire.
Nowadays, people are used to eating this dish without izindlubu as they are not grown as abundantly as they used to be. Some even use fresh mielies when they can’t find dried kernels.
INSTRUCTIONS
In a medium-sized pot, cook the maize in stock for about an hour until it softens. Add izindlubu, sugar beans, peppercorns and a bay leaf. Add water if necessary, and season accordingly. Add herbs, garlic and vegetables. Adjust seasoning as you stir occasionally. Turn the heat down to just simmering and continue stirring. Cook for 40–50 minutes. Cool, then serve as a soup.
102 MY DAD’S RECIPES [ chapter five ]