This creamy plant-based side dish will  jazz up your plate with its indulge delightful flavors. Just like the African delicacy ‘chikanda,’ this corn creation brings a burst of excitement to your meal with its velvety texture, citrus and avocado base – it’s the perfect side dish or lovely quick midweek meal.  

Yield:  2-4

Total cook time : 45  minutes  Preparation time :  15 minutes Cook time: 20 minutes

Ingredients

• 2 tablespoon neutral oil
• 1 cup chikanda (100 grams diced)
• 4 tablespoon neutral oil
• 1 tablespoon margarine
• 4 cups boiled yellow corn
• 1 white onion(300 grams)
• 1 large green pepper(113 grams)
• 1 large red pepper(120 grams)
• 1/2  teaspoon  castor sugar
• 2 tablespoons avocado(seasoned with lemon, salt & pepper to taste)
• 2 tablespoons fresh parsley
• 1/2  small lemon
• salt and pepper to taste

Optional

• 1/2  teaspoon chili flakes

Method

• Sauté diced Chikanda for 5 minutes in a pan and set aside.
• Add more oil, Margarine and further Sauté the diced onion till brown, add the corn and cool for 10 minutes.
• Remove from stovetop, add the seasoned with avocado and then mix in the Chikanda, diced green pepper, red pepper  and finish it with a seize of lemon

Notes

• It is plant-based version inspired by the southern classic, Corn Confetti Casserole
• This has Chikanda(plant-based protein made from orchids, aka African polony) and if you want a meaty version, substitute Chikanda with a smoked salami.
• From a more cheesier version, place in an oven pan, add a melty cheese of choice on top and oven grill for mid high for 5 minutes  to give it a more Casserole feel.