Waiting for a cook

Corn Chaff

Cameroon

What we know so far

Corn chaff (cornchaff, "corn chi" to anyone who ate it at boarding school) is Cameroon's pot of corn and beans: boiled dried corn and beans simmered together in red palm oil with a blended base of onion, garlic, ginger, leeks and hot pepper, seasoned with Maggi and a pinch of country onion (rondelle) powder, sometimes with smoked fish or crayfish. It is the food of dormitories, funerals and long holidays, and the Cameroonian cousin of Nigeria's adalu. Abroad, tinned hominy or popcorn kernels boiled with baking soda stand in for the home corn.

The draft was written from 2 published sources and holds 11 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Corn Chaff

Cameroon

What we know so far

The draft was written from 2 published sources and holds 11 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting