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Chakula cha Mahindi na Viungo
A vibrant and flavorful grilled corn dish, seasoned with a blend of aromatic Tanzanian spices, lime, and a hint of chili. This is a popular street food and a delightful side dish.
ð§ ææ
- 4 ears Corn on the cob(husked)
- 1.5 tablespoons Olive oil
- 1 whole Lime(cut into wedges)
- 0.75 teaspoon Salt(sea salt)
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Chili powder(or to taste)
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Black pepper
ðšâð³ äœãæ¹
- 1
Preheat your grill to medium-high heat. Lightly oil the grill grates.
- 2
In a small bowl, combine the salt, garlic powder, paprika, chili powder, cumin, coriander, and black pepper. Mix well.
- 3
Brush the corn cobs all over with olive oil.
- 4
Place the corn on the preheated grill. Grill for about 10-15 minutes, turning occasionally, until tender and lightly charred.
- 5
While the corn is grilling, take a lime wedge and dip the cut side into the spice mixture. Gently rub the spiced lime over the surface of the hot corn, distributing the spices evenly. Repeat with remaining lime wedges and corn.
- 6
Serve immediately, with extra lime wedges on the side for squeezing.
ð¡ ããã®ã³ã
- âFor an extra smoky flavor, you can grill the corn in its husks (soaked in water for 30 minutes prior).
- âAdjust the chili powder to your spice preference.
- âEnsure the lime is fresh for the best flavor.
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- Add a pinch of cinnamon or cardamom to the spice mix for a more complex flavor profile.
- Instead of grilling, you can char the corn on a stovetop grill pan.