Cornchaff with weevils. Weevils, the ultimate source of ‘proteins’ for boarding school students. That’s the value we thought weevils added to our food. All my boarding school or ex-boarding school friends in the house, if you ever ate cornchaff with weevils let me see your hands up. See, I know we all did.
Cornchaff is a favourite in the North and South-West parts of Cameroon, especially in boarding schools. The fact that it is easy to cook and affordable, makes it a much-loved meal till date. Not only so, corn contains lots of nutrients especially carbohydrates, and beans is a great source of protein, an ideal combination for secondary school students because their bodies need these nutrients for energy, building and repair of tissues.
Back in the days of my boarding school stay in Cameroon Protestant College (CPC) Bali, we were served cornchaff with weevils (a brownish bug that feeds on maize and other foods). I actually thought, it was a way our cooks incorporated proteins in our diet. Though they tasted quite bitter, I ate along. What other option did we have on Wednesdays and Saturdays in that jam-packed refectory? If you could grab your share of cornchy and garri, you were good to go! Ahhh, the good old days!
Don’t panic! For today’s cornchaff dish, I excluded the evil weevils but loaded more vegetables. The preparation remains the same, but for the fact that I use very little palm oil. Remember the rule for adding oil? If you are currently maintaining your weight and you are cooking for four, use 4 tablespoons of oil. If you are on a weight loss plan and a preparing for four, use 2 tablespoons of oil.
SmartCooks Tip: Add one tablespoon of oil per person per serving for weight maintenance and 1 teaspoon per person per serving for weight loss.
Follow the recipe below for a zeelicious and healthy cornchaff meal without weevils. Let us know how it goes. Tag a friend and share this.
Happy and healthy cooking xoxo
Cornchaff is a much-loved boarding school dish made from corn and beans and lots of weevils. This one is fitfam certified, packed with vegetables and cooked in little oil. It’s healthy, gluten-free, wheat-free, vegetarian, vegan and African paleo certified.
250g Kidney Beans
100g white Beans
250g yellow Maize
3-4 fresh Tomatoes
2 large Onions
1 teaspoon White Pepper
1/4 teaspoon Black Pepper
6 Garlic Cloves
2 red Bell Peppers
2 green Bell Peppers
1 Habanero Pepper (optional)
small slice of Ginger
2 Tsps. Palm Oil
2 cups vegetable broth
1 vegetable Bouillon cube
- If you are using fresh corn and beans which I recommend, boil both untill soft. If you are using the canned variations, skip this step.
- Chop tomatoes and oils and blend with the rest of the ingredients.
- Add oil into a hot pot and add blended ingredients. Let it cook for 5-10mins, stirring occasionally to avoid burns.
- Add corn, beans, vegetable broth and bouillon cube, let it cook for 10 mins.
- Serve hot and enjoy.
- 1. Alternatively, use any vegetable oil of choice, just make sure you do not over do it!