Looking for a nice and yummy way to exercise your jaws and cheeks? I’ve got just the thing for you…..
I’ve always seen this mealie snack eaten at funerals when people are coming back from the grave yard. The procedure is to wash the hands and then help yourself to a handful right before the food is served. Due to the fact that I’ve only seen it being eaten at funerals I’ve always assumed it’s just for funerals until recently. At a funeral I attended late last year, I was sitting next to a gentleman who was going on about how much he was looking forward to having his handful of Inkobe after the ceremony. This made me wonder why people don’t make it up at home if they like it so much, I mean why wait for a funeral. It’s crazy. LOL!
I started to ask questions such as why is it only consumed at funerals and initiations? Has it always been like that? Can one just make it up at home and consume while watching TV or something? My senior citizens helped in clearing up some of these questions for me. Yes they can be consumed at any given time as a snack. No one could answer the question why it’s consumed at funerals and initiation ceremonies, they just say its tradition. Ok I’ll leave it at that and we’ll just have to continue with the tradition.
Let’s face it though….people love having the mealie snack at funerals some even look forward to having them. I mean if that’s the case why don’t we snack on them at home or serve them at a party. For instance we usually have peanuts, chips etc. served at parties…Why not have your mealie snack among them? After all the chewing is a very good exercise for your face haha! They are quite chewy….a nice kind of chewy! I made them up and added some peri-peri for that extra zing…..hope you enjoy it! Happy Snacking!
Please Note: Xhosa’s call it Inkobe. The Sotho version is cooked in water and roasted then referred to as Sebera. Now, let’s have a look at the recipe…..
Mealie Snack Recipe
500ml (2 cups) dried mealie kernels
2 -2.5L water
10ml (2tsp) butter
1. Soak the mealie kernels in water overnight, to shorten the cooking time.
2. Throw out the soaking water and add mealies and the 2L water in a saucepan.
3. Cook until tender and add more water if necessary.
4. For a Sotho version~Sebera: Roast the cooked mealie kernels in a saucepan.