IINKOBE/tintshunt-shu/cooked maize kernels is a traditional dish, which is also used in combination with other foodstuffs.
Maize kernels cooked as a stand-alone dish, are called Iinkobe in Xhosa or tintshuntshu / titsotse in Tsonga/ Shangaan.
In Xhosa tradition they are prepared at funerals when people arrive at the home of the bereaved from the graveyard and are served just after they have washed their hands.
In some cultures they are served in traditional wedding ceremonies.
Maize kernels can be cooked with beans, sugar beans in particular, to prepare a dish called isophu in Xhosa tradition.
They can also be cooked with pumpkin to make a dish called umxhaxha.
With the modernisation of the traditional iinkobe dish, here is what could be called iinkobe/tintshuntshu and pineapple salad.
Iinkobe /Tintshuntshu and Pineapple Salad
750ml (3 cups) dried mealie kernels
± 1.8 litres boiling water
2.5ml (½ tsp) salt
2.5ml (½ tsp) mild curry powder
2 medium sized pineapples, peeled and cut into small cubes
1 red pepper, finely chopped
7 sprigs fresh parsley, chopped
30-45 ml (2-3 Tbs) olive oil
Juice of half a lemon
Grated rind of 1 lemon
A hint of cayenne pepper
Soak dried mealie kernels in cold water overnight. Discard the water.
In a saucepan, add soaked dried mealie kernels, boiling water, salt, curry powder and cook until soft.
In a medium-sized bowl, combine the cooked kernels, pineapple, red pepper and parsley. Drizzle with olive oil and lemon juice. Add lemon rind and cayenne pepper. Mix. Serve. - Cape Times