• 4 cobs chibage (mealies)
  • Salt for tasting
This oven grilled version is a variation of Chibage chakagochwa (barbecued mealies). Many of us Zimbabweans are used to the latter version, chepamoto (roasted using red hot log charcoal). However, if perhaps one does not like the smoked smell and taste on their Chigabe as often happens with chepamoto or you can’t do it yourself the old fashioned way pamoto you can always grill it in your oven. So this is what we are going to do today.

Quick Instructions

A point to note about this oven grilling recipe; you will better enjoy your mealies if you serve them immediately after grilling them whilst still hot. This is a somewhat subtle disadvantage of using the oven to grill chibage. It appears your cobs will get so easily dehydrated in trying to get a fine balance between a good grill tan and having it soft. This causes the cobs to rapidly become hard the longer they are left to cool after serving.

  1. Get your maize cobs ready.
  2. Strip off the leaves being careful to remove the silk – hairs 🙂
  3. Put in your oven and grill at 180 degrees/350 F/ gas mark 6 for 1 hr turning your cobs half way through the grilling ( at 30 min) to get an even tan.
  4. Your grilled mealies are ready to serve!


Pictorial Detailed Instructions

Step 1

Get your maize cobs ready.

 

Step 2

Strip off the leaves being careful to remove the silk – hairs 🙂 Silk can easily get burnt whilst grilling and may as well spoil the presentation and even taste of your final product. Put in your oven and grill at 180 degrees/350 F/ gas mark 6 for 1 hr turning your cobs half way through the grilling ( at 30 min) to get an even tan.

 

Oven grilled chibage

You may sprinkle some salt for tasting as soon as you take it out. Enjoy and remember to eat them hot!

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Great! You might need to have a glass of water next to you as you enjoy your oven grilled chibage 🙂 That’s just how this snack is enjoyed in Zimbabwe. I will also be sending out my next recipe as I always do by email. This is a good way to keep abreast of developments at ZimboKitchen even when you are unable to come to the site.  I invite you to sign-up to my newsletter so that you are alerted whenever I publish a new recipe. You may sign-up here. Thanks for reading this recipe, I appreciate your comment below.

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