Zvigwere — Print Recipe — The Culinary Codex

Fresh maize cobs roasted directly over hot coals until charred and smoky, a quintessential Zimbabwean street food enjoyed during harvest season.

Instructions

1 Pull back the husks of each maize cob without removing them, and remove all the silk strands.
2 Pull husks back over the cobs to protect the kernels during initial roasting.
3 Place cobs directly on hot coals or a grill over medium-high heat, turning every three minutes.
4 Roast for fifteen minutes total, then pull back husks and place kernels directly over heat.
5 Char the exposed kernels for three to four minutes, turning for even browning and smoky flavor.
6 Serve immediately with salt rubbed onto the surface. Eat by hand, rotating the cob as you go.

Did You Know?

The smell of roasting maize on street corners signals the arrival of harvest season in Zimbabwe more reliably than any calendar.