Groundnut, Corn, and Sweet Potato Platter
This platter is what I call the Zimbabwean snack ‘trifecta’, enjoyed in the morning or afternoon with milk tea. It's more common to eat each one separately, but all three are considered go-to energy boosters as they are affordable, easy to find, or grown in people’s gardens or community plots.
Groundnuts are plentiful during the rainy season, and provide a dose of protein - probably my favourite! We had them once in a while in my family, and I used to get thrilled picking them up from the street side vendors, a fond memory.
It's also not uncommon to serve one or all three for guests before a meal, as an appetizer.
You can serve them on a platter in very small portions, this is as wholefoods as it gets!
Ingredients
12-16 cups water
4 tablespoons salt
2-3 corn/maize cobbs
2-3 yams (not the orange-fleshed sweet potatoes)
4 cups groundnuts, shelled, unsalted, raw, and washed
Instructions
Split the water into two parts in large pots, placing the yams and corn together to boil with one tablespoon of salt.
In the second pot, add three tablespoons of salt and the groundnuts.
Boil both pots until the water has evaporated or the vegetables are softened and fully cooked. If you need to add water and time, do so.
Serve hot with milk tea, enough for 5-6.
