By Robert Christopher
Makande is type of food found in almost every part of Africa. This is due to availability of it’s resources, maize and beans.
Makande have been known for it’s significance play role of providing energy and heat into our bodies, due to the combination of carbohydrates (food essential element) they hold.
– 1/2 kg of pierced maize.
– 1/4 kg of beans.
– 2 pieces of pumpkins.
– One coconut.
– One teaspoon of salt.
– 2 liters of clean water.
– 1 garlic.
– 1 bulb onion.
– 1 big carrot.
– 1 red pepper/capsicum.
– Wash and cut into pieces; carrot, red pepper and onion, put them in a plate. Wash beans and maize to make them ready.
– Prepare your coconut and extract coconut juice. (1 packet of coconut may be used in absence of coconut fruit)
– Cut up and peel those two pieces of pumpkin.
– Wash your beans and maize to be sure from any dirtiness or sand powder.
– Boil your water with heater or any other pan, besides the cooking pan.
– Put your cooking pan in a cooker, add along with maize and beans at the same time altogether, add boiled water and salt. (Start boiling beans if you notice hardness compare to maize)
– After some time (20-25 minutes), put two pieces of pumpkin into the boiling mix of beans and maize and let them boil altogether for more 15 minutes.
– After the mix is ready, use another cooking pan, add onions and let them heat up to brownish color, add carrots and red pepper pieces together with garlic and let them mix up well (3 minutes).
– Put the Makande mix (beans, maize and pumpkin pieces) into the mix of onion, carrot, red pepper and garlic, mix them through for about 3 more minutes, and then add coconut juice while stirring the mix. Let the boiling process of about 10 minutes take place.
– Makande food is ready for lunch or dinner.
– Makande has many preparing methods.
– Some places in Africa, prefer Makande with sugar rather than salt.
Makande tastes better with juices, as few are here below:
SUGAR CANE JUICE