Ingredients

Method

• approximately 4 medium white mielies (to yield 450 g fresh maize kernels)
• 150 g raw peanuts
• 3 T cake flour
• ½–1 1 baking powder
• ½ salt
• 2 T margarine or butter, melted
• water, for steaming

Method

Ingredients

1. Strip the leaves from the mielies, setting aside the large, inner, intact leaves. Wash well. Select approximately 18 of best leaves for wrapping the bread.

2. Boil the peanuts in salted water until tender. Allow to cool, then remove the skins, keeping the peanuts whole. Set aside.

3. Using a sharp knife, carefully remove the fresh maize kernels from the cobs to yield 450 g. Set aside the stripped cobs; they will be used as the steaming base. Place the kernels in a blender or food processor and pulse until broken down and soft. The mixture should be moist and slightly coarse, rather than completely smooth or puréed.

4. Transfer the fresh maize mixture into a large bowl. Add the flour, baking powder, salt and mix well. Add the melted margarine or butter and mix until incorporated.

5. Gently fold the whole boiled peanuts into the maize mixture. Keeping the peanuts whole allows them to remain visible throughout the bread and gives the finished bread little pockets of nutty flavour and texture.

6. Place a clean mielie leaf on a flat surface, slice a thin strip from one side and spoon a portion of the maize mixture into the centre. Fold the sides of the leaf securely around the mixture to form a parcel and tie with the strip you sliced earlier. Repeat with the remaining mixture.

7. Arrange the stripped maize cobs in the bottom of a large saucepan, in a crisscross pattern. Add enough water to come up to the level of the cobs, but not above them. The cobs create a natural steaming rack and add natural corn flavour, also keeping the parcels above the water. Bring to a boil.

8. Arrange the wrapped parcels snugly on top of the cobs. Cover tightly with a lid and steam over a medium heat for 30–45 minutes, or until the bread is cooked through and firm. Check the water occasionally and add more if necessary, making sure the pan does not boil dry.

9. Carefully remove the parcels from the pan and allow to cool slightly before unwrapping. Serve warm with xigugu chicken and my version of a green salad. Mix chopped onions, finely chopped cabbage and grated carrots in vinegar, sprinkle over freshly squeezed orange juice, mix and chill for 10 minutes.

Cook's note: Fresh maize varies in moisture, so the amount of flour may need slight adjustment. The finished mixture should be thick and spoonable, but still moist. Traditionally, the maize is grated directly from the cob. In a modern kitchen, removing the kernels using a knife and using a blender or food processor makes the preparation quick and easy while still achieving the soft texture needed for the bread. The whole boiled peanuts are my grandmother's special touch and should remain visible in the finished bread. No yellow corn please!

Find more bread recipes here

Food assistant: Bianca Jones
Stylist: Khanya Mzongwana
Videographer: Romy Wilson
Photographer: Jan Ras|
Hair & makeup: Diane Bessessen