RECIPES
Amanda Gicharu-Kemoli
Co-founder, Amanda’s Kitchen
Amanda is a marketer turned chef and nutritionist with a passion for giving traditional
Kenyan recipes a healthy twist, while infusing them with global flavours.
FIRE-ROASTED MAIZE
WITH KACHUMBARI
Maize is a staple in the Kenyan diet and is enjoyed across the country in various forms. Walking through the streets of
almost any Kenyan city or town, you will come across a street vendor selling roasted maize to hungry passersby. Added
to kachumbari (a Kenyan fresh tomato and onion salad), the sweetness of the maize, acidity of the onion and tang of the
tomato make a vibrant and delicious dish.
Makes 3 servings
INGREDIENTS
3 ears of fresh green maize or sweet corn, husks removed
4 ripe tomatoes, peeled, seeded and diced
1/2 cup red onions, finely chopped
1 tablespoon fresh coriander, finely chopped
1 tablespoon freshly squeezed lemon juice
2 small green chillies, deseeded and finely chopped, optional
Drizzle of olive oil
Freshly ground black pepper
Salt
Submerge the green maize or sweet corn cobs in a pot of boiling water. Simmer for 15 minutes. Drain water and allow cobs
to cool until they can be handled.
Season with olive oil, salt and pepper. Place the maize over a cooker’s open flame and cook for about 1 to 2 minutes on all
sides or until the kernels are charred to your liking.
Remove and cool. Cut the kernels off the cob. Combine the corn, tomatoes, onions, coriander, lemon juice and chillies (if
using). Mix well. Season with salt and pepper.
31.