Corn Cake

CORN CAKE
Recipe for five servings

REQUIREMENTS

- 4 medium wraps Raw fermented corn starch
- 2 small heaps Soft bones
- 4 medium size Fresh tomato
- 3 medium size Fresh pepper
- 1 small bulb Onion
- 10 medium Broad leaves
- 3 tablespoons Vegetable oil
- 1 tablet Maggi chicken
- 2 litres Water
- Salt to taste


What you do

Peel off the kernnels from the corn, wash and grind into a thick paste. Stir the paste in one direction (to trap as much air as possible) for about 5 minutes.

Chop the onion and pepper into tiny bits and add to the paste and continue stirring.

Heat up the palm oil until smoking hot. When the oil is hot enough, Scoop a little at a time in the hollow of your fingers and fry.

Fry until it is yellowish and crispy. Serve as a snack with coconut.

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