Mozambican-style Corn Soup

Ingredients

While the original Peruvian Lagua de choclo is typically made with Peruvian corn and local spices, this Mozambican adaptation incorporates Mozambican flavors and spices to create a unique twist. The use of Mozambican corn, along with the addition of spices like paprika and cumin, gives this soup its distinct Mozambican flair. We alse have the original recipe for Lagua de choclo, so you can check it out.

• 4 cups (950ml) Mozambican corn kernels 4 cups (950ml) Mozambican corn kernels
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the Mozambican corn kernels to the pot and stir well to combine with the onion and garlic.
3. 3.
   Sprinkle the paprika, cumin, and chili powder over the corn mixture, and stir to evenly coat the kernels with the spices.
4. 4.
   Pour the vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the corn kernels are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Mozambican-style Corn Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Mozambican corn kernels — If fresh Mozambican corn is not available, you can use frozen corn kernels as a substitute. Make sure to thaw them before using in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper along with the chili powder.
• Garnish the soup with a squeeze of fresh lime juice for a tangy twist.
• Serve the soup with a side of Mozambican bread or cornbread for a complete meal.
• To make the soup even creamier, stir in a splash of coconut milk before serving.
• For added texture, top the soup with toasted Mozambican peanuts or pumpkin seeds.

Serving advice

Serve the Mozambican-style Corn Soup as a comforting and satisfying main course. Pair it with a side of Mozambican bread or cornbread for a complete meal.

Presentation advice

Present the Mozambican-style Corn Soup in individual bowls, garnished with a sprig of fresh cilantro. The vibrant yellow color of the soup will be visually appealing, and the aroma of the spices will entice the senses.