Corn Tchap has its origins in the North and South-West regions of Cameroon. Corn tchap or “Corn chaff or even” Kontchap “is a dish of Cameroonian cuisine very popular and super succulent.

Made with beans (especially red), corn and smoked fish, this popular recipe is also very tasty.

Dada Kitchen of Aucklandpark in South Africa offers you this succulent marriage of flavors that you can do at home so you can feast when you want and how you want.

Corn tchap is an inexpensive and easy recipe to make. So get to your pots.

Ingredient for 6 people

– 200g of red beans
– smoked fish
– 2 tomatoes
– 2 onions
– red palm oil
– 2 ears of fresh corn or 200g of canned corn
– 1 handful of dried shrimps (madjanga)
– cell
– 1 small piece of rock salt

Preparation: 25 minutes
Cooking: 35 minutes
Total time: 60 minutes

Preparation and cooking

Step 1: Soak the kidney beans in water for about 6 hours

Step 2: Drain the corn and boil it for about 10 minutes with rock salt

Step 3: After cooking, drain the corn and pour it into a large terrine with cold water.

Step 4: Pulp the corn (remove as much skin as possible with your hands in order to keep only its fleshy part)

Step 5: In another saucepan, cook the beans, drain and set aside

Step 6: Prepare the smoked fish

Step 7: Chop the onions and crush the tomato

Step 8: Crush the mandjanga (dried shrimp)

Step 9: Pour the warmed red oil in a saucepan and brown the onions, then the tomato

Step 10: Simmer for 5 minutes, add the smoked fish, mix and simmer again for 5 minutes

Step 11: Then add the beans, then the corn, mix them well

Step 12: Add the dried shrimp, with a little water

Step 13: Adjust the seasoning and let it simmer for about 15 minutes

Ps: This dish is best eaten the next day after cooking.

Contact the Dada Kitchen restaurant in Aucklandpark
Johannesburg, South Africa.
+27 11 718 2020

DADA Kitchen delivers your orders to Johannesburg

You can also send us your culinary recipe to the address: seumo@hotmail.com or to the email: webmaster@camer.be. It will be published in our next weekly edition.

26Jul.