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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