- 2 cups Chibage chakaomeswa (Dried corn)
- 1/2 - 1 cup Nzungu (Groundnuts)
- 3/4 tsp salt
This is a very popular snack here in Zimbabwe, especially after nguva yekukohwa (harvest season). It’s common both in the rural and urban areas. There’s nothing much to the preparation though! It’s pretty simple. I know some usually soak the chibage (corn) overnight, but I soaked mine over some days (4 to be specific) and the results were great. For those unfamiliar with this snack, soaking is done to the dried corn to soften and rehydrate it, which will make it easier for the jaws when chewing, lol.
- Gango (Pan)
- Wooden spoon
- Before preparing the mhandire, soak your chibage (corn) in salted water for 1 day. The other 3 days, soak in plain water, changing it once a day, putting fresh water. For this recipe I used; 2 cups Chibage chakaomeswa (Dried corn);
1/2 – 1 cup Nzungu (Groundnuts) and
3/4 tsp salt
- After the soaking period, drain all the water. Place your pan on the stove and heat it up for a minute. Add the chibage and a sprinkling of salt. Toss/stir it about until golden brown.
- Add the groundnuts. Continue with the tossing/stirring for another 3 minutes. Enjoy!