Chikwanga with a Twist

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) palm oil 1/2 cup (120ml) palm oil
• 1/2 cup (60g) grated coconut 1/2 cup (60g) grated coconut
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon cinnamon 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• Banana leaves for wrapping (optional) Banana leaves for wrapping (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, coconut milk, palm oil, grated coconut, sugar, cinnamon, nutmeg, and salt. Mix well until all the ingredients are fully incorporated.
3. 3.
   Pour the mixture into the greased baking dish and smooth the top with a spatula.
4. 4.
   If using banana leaves, line the baking dish with them, folding them over the top of the mixture.
5. 5.
   Bake in the preheated oven for 45-50 minutes, or until the Chikwanga is golden brown and a toothpick inserted into the center comes out clean.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.
7. 7.
   Cut into slices and serve warm or at room temperature.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Palm oil — If palm oil is solid, gently heat it until it becomes liquid before adding it to the mixture.

Tips & Tricks

• For a richer flavor, toast the grated coconut before adding it to the mixture.
• Serve the Chikwanga with a drizzle of honey or a sprinkle of powdered sugar for an extra touch of sweetness.
• Experiment with different spices like cardamom or ginger to add your own twist to the recipe.
• If you can't find banana leaves, you can use parchment paper to line the baking dish.
• Leftover Chikwanga can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Chikwanga is best served warm or at room temperature. It can be enjoyed as a standalone snack or as a side dish to complement a variety of main courses. Serve it alongside grilled meats, stews, or even as a breakfast treat with a cup of coffee or tea.

Presentation advice

To enhance the presentation of Chikwanga, you can garnish it with a sprinkle of grated coconut or a dusting of cinnamon. You can also serve it on a banana leaf for an authentic touch.