Simbambili Corn Chowder with Red Pepper Pureè and Crispy Sweet Potato

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Corn, maize, mealies, whatever you choose to call it, this humble vegetable has been a staple food of Africans for thousands of years. Our corn chowder is inspired by this powerhouse of the continent and we invite you to try it out at home, or join us on a chilly winter's evening for the real deal.


  • 60g Butter
  • 2 Onions, peeled and chopped
  • 4 Cloves garlic, peeled and chopped
  • 2 Carrots, peeled and chopped
  • 2 Leeks – chopped (use the white part only)
  • 2L Hot vegetable stock
  • Juice of one fresh lemon
  • 1 Cup cream
  • 12 Cobs sweet corn
  • 1 Sweet potato per person, unpeeled and sliced thinly
  • Salt & Pepper to taste


  • 4 Red peppers, roasted, peeled and pips removed
  • 2 Cloves of garlic peeled and crushed
  • Handful Fresh basil
  • Salt & Pepper to taste



Sauté the onions, garlic, leeks and carrots in a large pot until tender, about 15 minutes

Remove the kernels from the corn cobs by running a sharp knife along the cob

Pour in the stock and add the kernels and corn cobs to the pot

Bring to the boil and simmer until the vegetables are soft but not soggy

Remove the cobs

Puree the mixture in a food processor

Season to taste

Stir in the cream and lemon juice just before serving


Blend the peppers, garlic and fresh basil together until smooth and season to taste.

Crispy Sweet Potato

Deep fry the sweet potato slivers, skins and all. The skin adds colour and texture.

To serve, top the hot soup with crispy potato slivers and sprinkle with fresh coriander.

Our health bread is the perfect accompaniment to this dish, along with a blazing boma fire.

This warming meal is just the thing for a chilly winter evening and also great for a light meal in summer time. Turns out, it's just what the doctor ordered too.

Sweet corn actually has several health benefits. Fresh sweet corn is full of fibre and antioxidants and high in lutein and zeaxanthin, which promote healthy eyes (all the better for game drives). What's more, the antioxidant properties of sweet corn actually increase when it is cooked.

Provided you hold off on the butter and the salt, the average corn on the cob has about the same amount of calories as an apple, and less than half the sugar.

So tuck in and enjoy!


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Saturday, 15 December 2018