Tinkhobe — Print Recipe — The Culinary Codex

Whole dried maize kernels boiled until tender with groundnuts and sometimes beans, creating a simple yet satisfying snack enjoyed throughout Eswatini.

Ingredients

3 cups dried whole maize kernels
1 cup raw groundnuts in shells or shelled
Water to cover
1 tsp salt

Instructions

1 Soak dried maize kernels overnight in plenty of water. This significantly reduces cooking time the next day.
2 Drain and place maize in a large pot with fresh water, covering by at least three inches. Bring to a boil.
3 Reduce heat and simmer for one and a half hours. Add groundnuts in the last thirty minutes of cooking.
4 The maize is ready when kernels are tender but still have a pleasant chewy bite. Drain off excess water.
5 Season with salt and serve warm in bowls. Eat as a snack between meals or as a side with stews.

Did You Know?

Tinkhobe vendors are a common sight at bus stations and markets across Eswatini, selling the boiled kernels in small plastic bags as an affordable street snack.