Sweetcorn-and-maize meal cake (lagan)
8 to 10
Easy
10 minutes
40 minutes
This year, Ramadan starts smack in the heat of summer, which means Muslims will be fasting for long hours. Convenience, meal prep and making food in advance is crucial –the last thing you want to do is stand in front of a hot stove, parched and navigating high temperatures. This dish ticks all those boxes. It’s perfect for using up veggies such as baby marrows and brinjals and is vegan if you omit the egg and use non-dairy milk. Double the recipe for breakfast (Suhoor) and dinner (Iftar) – it stores really well for up to 3 days in the fridge in a sealed container.
Ingredients
Method
- 175 g semolina or maize meal
- 94 g flour
- 60 g chickpea flour
- 1 t salt (or to taste)
- 1 t ground turmeric
- 1 t garam masala
- 1 t smoked paprika
- 1 medium onion, chopped
- 3 t garlic-and-ginger paste
- 2 green chillies, chopped (or to taste)
- 1 large handful fresh coriander, chopped
- 200 g baby spinach, chopped
- 1 spring onion, finely chopped
- 1 x 415 g can sweetcorn kernels
- ¼ cup olive oil
- 1 cup milk
- 1 large free-range egg
- 1 t baking powder
- 2 t sesame seeds
Method
Ingredients
1. Sift the flours into a mixing bowl, then add the spices.
2. Add the onion, garlic-and-ginger paste, chillies, coriander, spinach and spring onion.
3. Add the sweetcorn, oil, milk and egg and mix into thickish batter. Add the baking powder and mix gently.
4. Grease a 30 x 25 cm rectangular baking dish or 25cm circular baking dish and preheat the oven to 180°C. Pour the mixture into the greased dish and flatten using a spatula. Sprinkle over the sesame seeds.
5. Bake for 25–30 minutes, or until a skewer comes out clean. Allow to cool completely, then cut into squares. Serve with chutney or your favourite sauce.
Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food Assistant: Bianca Jones
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