Cornchaff, How to cook Corn and beans stew (Cameroonian Cuisine)

Ingredients

Corn
Beans
Lime stone (kanwa)
Palm oil
Tomatoes
Leeks
Onion
Ginger
Garlic
Country onion
Smoked fish
Cray fish
Salt
Maggie
Maggie Crevet.

How to cook

-Start by selecting your Beans to ensure they are no bad beans or stones in the beans.

-Wash your corn and start boiling the corn for at least 15 minutes, then wash your beans and allow both to cook together. This takes a long time for it to get ready so you have to be patient, remember to always check the pot from time to time as it it boiling and add in more water if need be
- Once The corn and Beans is almost ready , add in your limestone (kanwa) and also add in some salt . (Make sure never to add salt when the beans isn't ready, the salt makes the beans hard)
- once your corn and Beans is ready, take this off From the fire, wash and drain of the water from the corn and Beans using a strainer.

- Now you can proceed to stewing your beans. Start my adding in some palm oil into a heated pot and allow this to cook. Once the all is all heated up, start my frying your onion for about 2 minutes then add in your tomatoes, and fry this till the water dries up. Once this is done, add in your ground ginger, garlic, celery and parsley, and fry this for 2 minutes.

-Add in water, salt and your seasoning cubes. Next add in your boiling corn and beans and mix this up properly so it combines with all the other spicies. Also add in your country onion and your cray fish, then cover the pot and allow to cook for about 5 to 10 minutes more, and you food is ready.

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