Steamed Fresh-Maize and Peanut Bread
A Swazi-style steamed bread made from crushed fresh maize and peanuts, wrapped in corn husks and cooked above corn cobs. The descriptive English title is retained because published names for closely related preparations vary.
Prep
30m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Bread
- 800gCorn (crushed)
- 150gPeanuts (crushed)
- 6gSalt
Wrapping
- 8pcsCorn Husk (soaked until pliable)
Steaming
- 4pcsCorn Cob
- 2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the crushed corn, crushed peanuts, and salt in a large bowl until evenly combined into a thick, spoonable dough.
- 02
Drain the softened corn husks and pat it dry. Spoon the maize mixture evenly among the husks and fold them into secure parcels.
- 03
Arrange each corn cob in the bottom of a large pot and pour in the water. Bring to a boil.
- 04
Set the wrapped parcels on the corn cobs so they remain above the water.
- 05
Cover tightly and steam for about 75 minutes, until the bread feels firm and cooked through. Add hot water if needed to keep the pot from boiling dry.
- 06
Let the parcels rest for a few minutes, then unwrap and serve the bread warm.
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