Kenyan Recipe: Fire Roasted Maize with Kachumbari

written by Chef Amanda 14th October 2015

Fire Roasted Maize with Kachumbari

Maize is a staple in the Kenyan diet and is enjoyed across the country in various forms. Walking through the streets of almost any Kenyan city or town, you will come across a street vendor selling roasted maize to hungry passersby. Added to Kachumbari (a Kenyan fresh tomato and onion salad), the sweetness of the maize, acidity of the onion and tang of the tomato make a vibrant and delicious dish.

Makes 3 servings


  • 3 ears of fresh green maize or sweet corn, husks removed
  • 4 ripe tomatoes, peeled, seeded and diced
  • 1/2 cup red onions, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 2 small green chilies, deseeded and finely chopped, optional
  • Drizzle of Bidco Sunflower oil
  • Freshly ground black pepper
  • Salt

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  1. Submerge the green maize or sweet corn cobs in a pot of boiling water. Simmer for 15 minutes. Drain water and allow cobs to cool until they can be handled.
  2. Season with sunflower oil, salt and pepper. Place the maize over a cooker’s open flame and cook for about 1 to 2 minutes on all sides or until the kernels are charred to your liking.
  3. Remove and cool. Cut the kernels off the cob. Combine the corn, tomatoes, onions, coriander, lemon juice and chilies (if using). Mix well. Season with salt and pepper.

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