Vegan
Gluten freeMaputi
Popped maize
Maputi: Zimbabwean dried maize popped in a hot pot with salt
Sold by the cupful from enamel basins at Mbare bus terminus and passed around at rural beer-hall gatherings and funerals alike, maputi is maize popped in a dry, lidded pot until the kernels split into white, crunchy clouds. It tastes plainer and more of corn than cinema popcorn, with just salt and sometimes a few roasted peanuts tossed through. Children carry pockets of it to school; adults eat it with a mug of sweet tea in the afternoon. Abroad, popping corn gives the most reliable result; dried field maize from African grocers pops less, with more half-open kernels, which some people prefer. The mistake to avoid is lifting the lid while the kernels are still popping, which lets the heat escape and leaves a pot of hard duds. Chef's tip: shake the pot constantly over the flame so no kernel sits on the hot base long enough to burn.
- Prep
- 2 min
- Cook
- 10 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 140 kcal
Ingredients
- 3 ½ oz popping corn kernelsor dried maize kernels from an African grocer
- 1 tbsp sunflower oiloptional for the traditional dry pot, but it helps at home
- ½ tsp fine salt
- 1 ¾ oz roasted peanuts (optional)
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Put 1 tbsp sunflower oil and three kernels from 3 ½ oz popping corn kernels into a large heavy pot with a tight lid, set it over a medium-high heat and cover.
2 minStep 2: When the three test kernels pop, tip in the rest of the maize, shake to spread it in one layer and cover again.
Step 3: Keep the pot moving, shaking it back and forth over the heat, as the kernels pop. Don't lift the lid.
4 minStep 4: When the popping slows to one every 2–3 seconds, take the pot off the heat and leave it covered for 30 seconds so the last few can burst.
1 minStep 5: Tip the maputi into a wide bowl, leaving any unpopped kernels behind in the pot, and toss with ½ tsp fine salt while hot.
Step 6: Mix in 1 ¾ oz roasted peanuts if you are using them and eat warm or once cool, while it is still crisp.
KrazyBadal
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