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Pounded corn. In parts of central and southern Africa, corn is left on the stalk to dry out before being harvested. The resulting hard kernels are pounded in a mortar and pestle. After being soaked and cooked, rather like dried legumes, they are eaten with other foods. The classic - and highly nutritious - combination is samp and beans. You can make your own approximation of it with canned hominy and an equal part of dried beans.
- Serves 6 – 8
- Cook the beans, heat the hominy, and serve together. A cup of each will do for 6 – 8 people.
- If you’re determined to have the real thing, find field corn that has been dried on the stalk.
- Pop the brittle kernels off the cobs with your fingers and pound or grind them to loosen the tough husks.
- Put in a pot of cold water and skim off the husks that rise to the top.
- Soak for 2 days, drain, then spread one layer deep on a clean surface to dry in the sun.
- Store in a cool, dry place.
- To cook, put the kernels in enough water to cover and simmer for 2 – 3 hours, until tender.