Corn Chaff

Preparation

1. If using dried corn, soak overnight and boil for 45 minutes until tender but still firm. Drain. If using canned, drain and rinse. Ensure the beans are also pre-cooked.
2. Heat palm oil in a large pot over medium heat. Add the onion and fry for 6 minutes until golden.
3. Add the smoked fish or crayfish (if using) and fry for 2 minutes.
4. Add the cooked corn and beans. Stir well to coat in the palm oil.
5. Add the Maggi cubes, pepper, salt, and 150ml of water. Stir, cover and cook over medium-low heat for 20 minutes, stirring every 5 minutes until the liquid is absorbed and the corn and beans are fully flavoured.
6. Uncover and fry for a further 5 minutes, stirring, to let any remaining moisture evaporate — the corn should be coated and slightly glossy from the palm oil, not wet.
7. Taste and adjust seasoning. Serve hot.