AFRICA on a plate
STEAMED MIELIE BREAD
PREPARATION: 15 MIN / COOKING: 40 MIN / MAKES 4 INDIVIDUAL BREADS
4-6 sweetcorn or mealie cobs with husks or 6c (6 x 250ml) sweetcorn kernels, fresh or frozen
125ml (½c) sugar
30ml (2T) butter or margarine, melted
30ml (2T) self-raising flour
1 Cut the kernels off the cobs and place in a mixing bowl. Wash the husks and set them aside for wrapping the bread. Mash the kernels with a wooden spoon or fork until smooth.
2 Add the sugar, melted butter or margarine and self-raising flour and mix to a dough-like consistency. Knead the dough in the bowl until combined, for about 10 minutes.
3 Divide the dough into four pieces and wrap each piece in a mealie husk – you may need to soak the husks in a little hot water first to soften them. Fold the husks around the dough to enclose it.
Put the parcels in a colander placed over a pot of
