Cornchaff is a meal of maize cooked mixed with beans and fried with several ingredients including palm oil. To achieve the best result of the cooking procedure, the maize seed coat has to be peeled off before cooking. This article outlines the process of peeling the maize seed coat without using a modern grinding machine which arguably does not always produce the best traditional result.
The advantages of washing corn/maize this way are that it does not take time when next you want to cook it is easy to preserve it in this nature especially if you want to maybe travel abroad with the corn.
Here are the three simple steps:
Put the corn on the fire
Pound the corn after the appropriate time has elapsed
Filter out the corn peelings
When you must have finished with the step above, add water to the basin such that it overflows. Stir gently again to make the corn peelings float in the water layer above. Use a colander to filter out peelings. Continue with the colander until you have difficulty picking up corn peelings. Drain the water and spread the corn on a mat under sun light if you want to preserve it for consumption on a latter date or cook it with beans if you want to continue to prepare a corn-chaff meal.
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