Roasted corn — Ekplate
Roasted maize on the cob
Maize is a staple food for an estimated 50 per cent of the population in sub-Saharan Africa. The seasonal crop is widely grown in most African countries like Ghana, Congo, and Kenya.
You are sure to find them on the streets from June to August when they are in season. In Ghana, roasted corn is taken in-between meals or even as a full meal with coconut or butter to go with it. In Congo, it is served with salt and butter, and in Kenya, the snack goes with Kachumbari (a Kenyan fresh tomato and onion salad).
Nigerians, however, serve it with boiled or roasted Ube (African pear). Known for its richness in protein, carbohydrate, iron, sodium and other elements, the high-fibre content of the cereal grain helps prevent constipation and colorectal cancer.
