Page 29 - Through the eyes of an African chef

Isinkwa sombila – Corn bread
Best cooked in a cast-iron, small to medium-sized 3-legged pot over an open fire.
INSTRUCTIONS
Carefully shuck the mielies/corn cobs, keeping the original shape of the husks. Gently wash the husks and pat dry, then set them aside for later.
By hand, or using a knife, strip the kernels from the cob into the bowl. Using either a grinding stone or pestle and mortar, grind the kernels to a paste.
Add flour, salt and water – add baking powder here if you prefer a risen bread. I don’t, as I enjoy the taste of fresh mielie.
With clean hands, open the maize husks and separate portions of the dough into an oblong shape inside them. The size of the dough portions will depend on the size of the leaves. Ensure that the dough portions are well encapsulated. Close the leaves and tie a knot at the top tip of each parcel. The fire should be going under a 3-legged pot.
Lower the heat of the fire by removing a few logs.
Pour the water into the pot, then strategically place the husks at the bottom of the pot to hold the bread in the leaves during cooking.
The bread cooks in about 45–50 minutes.
INGREDIENTS
5–6 cobs of young mielies/corn (soft and milky), with the green husks attached
4 tbsp flour
Pinch of salt
500ml water
1 tsp baking powder (optional)
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 3–4
PREPARATION TIME 20 MINS COOKING TIME 45–50 MINS
[ chapter one ] STARTERS AND CANAPÉS 27