Cornchaff is a favorite in Cameroon especially for boarding school students. I remember eating this meal every wednesday and saturday back then in Cameroon Protestant College Bali. It was always the highlight of the week – our famous “cornchy”. If you have been to any boarding school in Cameroon, you would agree with me that cornchaff was always made with weavils (black ant-like insects). Back then we couldn’t figure out why the cooks left these tiny insects in our food but who really cared? We just ate and boy was it delicious!
How mami Esther and the other cooks made tasty cornchaff seemed to be a well kept secret for years, untill someone leeked their secret some years ago.
To recreat boarding school cornchy, you need to know these tricks:
1. The weavils
We were told that weavils not only augmented the quantity of the food but also gave it a special nutty taste which you certainly donot have if you cook without the weavils. I don’t know about you but I will definitely have my plate of cornchy with the weavils anyday! By the way, weavils are rich in protein, a plus point to add them in your food 🙂
2. Dried Corn and Beans
Back in the day, food was cooked unprocessed. Unlike today where everything is canned and preserved with chemicals you can’t pronounce. To cook cornchaff, fresh maize and beans was dried for several weeks, then soaked in water and cooked to give it that distinct taste only unprocessed food can give.
3. Cooking overnight
It seems that food cooked the day before taste different from food cooked and eaten on the same day. When researching the science behind this, we found that food cooked the day before “matured” overnight! Think about the process of making wine or cheese. The longer it is left to “mature” or ripen the better it tastes right? We believe that when food is cooked and left overnight, the ingredients penetrate every aota of food thus allowing for better seasoning.
So there you have it! If you want to cook food that will stand out and make your taste buds sing, think about using unprocessed ingredients and leave your food for a few hours or a day before eating. Leave out the weavils, if you are not a fan, your food will taste great anyways!
Now here’s our boarding school cornchaff recipe. This recipe is for super active people or for special occasions like treat days only because the amount of oil used is not fitfam approved. The healthier altenative of this delicious meal can be found here!