As promised, here is a recipe for M’chadi, an important addition to Lobio, featured earlier. Enjoy, Beautiful People!
I hope you have soaked your red kidney beans for lobio, and all you need now is mchadi to dip in it. Well, to be perfectly honest, you also need suluguni cheese which is a semi-soft quite salty combination of cow or buffalo and goat milk, but a goat cheese or a somewhat saltier feta cheese will do (more or less).
While your lobio is cooking, get your mchadi ingredients ready. That’s easy, as there are only two, cornmeal and water.
Generally, equal amounts of cornmeal and water should be used, but it very much depends on the kind of cornmeal. There is also a difference of opinions as to which cornmeal to use for mchadi, yellow or white. I prefer yellow, finely ground, as it has a more distinct roasted corn flavor when fried, but you might want to try the white variety. Since there is a very…
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koolkosherkitchen 
You give so much energy to your cooking. I have gotten lazier and lazier but love reading your recipes.
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Thank you so much, dear Judy. I love cooking, but generally I tend to give energy to anything I do. You give a lot of energy to your art, don’t you?
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Yes, and to my writing, garden and pets. I used to give it to my cooking but that has faded out except for special occasions… like the harvesting of my banana crop…ha. I used to have most of the Thanksgiving and Xmas feasts at my house here but that faded out during Covid and may never resume.
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My traditional Friday night feasts for a bunch of guests and Saturday night buffets for the entire congregation have also been cancelled due to Covid, but fortunately, my younger son and his kids stay with us every other weekend, which provides a great opportunity.
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This must have been before my time. Never mind – I don’t like goat’s cheese 🙂
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Sorry about that, but any salty semi-hard cheese will do, even Pecorino Romano.
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As always, it’s a delight to read your recipes and techniques.
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Thank you so much, dear Mimi.
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