Entree: Eswatini – National Cuisine – Tinkhobe (Corn on the cob with peanut sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 6 ears fresh maize (corn), approx. 8 oz (225 g) each
- Water to cover for boiling
- 1 tbsp (15 ml) salt for the boiling water, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 large tomato, chopped (about 5 oz / 140 g) or 1 cup (240 g) canned chopped tomatoes
- 1 cup (240 g) smooth peanut butter (natural or unsweetened)
- 1 cup (240 ml) water or reserved corn cooking liquid, plus more as needed
- 1 tbsp (15 ml) lemon or lime juice
- 1 tsp (5 g) mild chili flakes or 1 small fresh chili, chopped (optional)
- 1 bunch collard greens or kale, tough stems removed and leaves chopped, approx. 1 lb (454 g)
- 2 tbsp (30 ml) vegetable oil or butter for greens
- Freshly ground black pepper to taste

Instructions

1. Prepare the maize: if desired, remove excess silk but keep husks on for a traditional result (you may also remove husks and silk). Place ears of maize in a large pot and cover with water by 1–2 inches (2.5–5 cm). Add 1 tbsp (15 ml) salt, bring to a boil, then simmer uncovered until tender, 30–40 minutes depending on freshness. Drain and set aside to cool slightly; if cooked in husks, peel back before serving.
2. Make the peanut sauce: while maize cooks, heat 2 tbsp (30 ml) vegetable oil in a saucepan over medium heat. Sauté the chopped onion until soft, 5–7 minutes. Add garlic and chopped tomato and cook 3–4 minutes until tomato breaks down.
3. Reduce heat to low, stir in the peanut butter and 1 cup (240 ml) water or reserved corn liquid a little at a time until a smooth, thick sauce forms. Add lemon or lime juice, chili if using, and season with salt and pepper. Simmer gently 5–8 minutes, stirring occasionally; add more water if a thinner sauce is preferred.
4. Prepare the greens: in a separate skillet, heat 2 tbsp (30 ml) oil or butter over medium heat. Sauté the chopped collard greens or kale with a pinch of salt and a splash of water, stirring, until wilted and tender, 6–8 minutes. Adjust seasoning.
5. To serve: arrange 1–2 ears of tinkhobe per person and spoon generous amounts of warm peanut sauce over them. Serve with a portion of wilted greens alongside and extra sauce for dipping. Tinkhobe can be eaten by gnawing kernels from the cob or cutting kernels off and mixing with sauce.