In Ghana, people frequently snack on seeds and nuts like tiger nuts, groundnuts/peanuts, and cashews, often combined with something else, such as fresh coconut or corn. While corn is boiled (and eaten alone or with fresh coconut) or popped, it is also toasted. African toasted corn requires the right type of dried corn—hominy, white Indian, or even yellow field corn. Popcorn kernels or dried sweet corn will not work. I have the best luck purchasing the corn in African specialty grocery stores.
The corn can be prepared several different ways: deep-frying, toasting in a pan on a stove top, or oven roasting. My husband claims this snack is a great stress reliever, especially when eaten with dry roasted unsalted peanuts. Note that this is not a snack for children, nor for anyone with weak teeth. Also, it is best eaten shortly after it has been cooked and cooled as it becomes harder as time passes.
© 2015 All rights reserved. Published by Hippocrene Books.