Street Food
Sekhooa (Roasted Maize Cobs)
Ingredients
- 4 fresh whole maize cobs, husks removed
- 2 tbsp sunflower oil or melted butter
- 1 tsp salt
- 1/2 lime or lemon, for squeezing (optional, modern addition)
Method
- Light a charcoal fire or grill and let it burn down to glowing coals.
- Brush each maize cob lightly with oil or melted butter.
- Place the cobs directly on the grate over the coals.
- Turn frequently with tongs every 2–3 minutes, roasting for a total of 15–20 minutes until the kernels are tender and lightly charred in places.
- Brush with a little more oil or butter partway through if the cobs look dry.
- Remove from the heat, sprinkle with salt, and squeeze over a little lime or lemon juice if using.
- Serve immediately while hot, holding the cob by the stem end to eat.
Introduction: Fresh maize cobs, roasted whole over open coals, are sold from roadside braziers throughout Lesotho's towns and villages, especially in the late summer harvest season.
Cultural Background: Fresh maize cobs, roasted whole over open coals, are sold from roadside braziers throughout Lesotho's towns and villages, especially in the late summer harvest season. Simple, smoky and inexpensive, sekhooa is a familiar sight and smell at markets, taxi ranks and roadside stalls.
Tips: Turn the cobs often for even charring and to avoid burning any one side. Choose cobs with plump, tightly packed kernels for the juiciest result.
Variations: A rub of chilli powder and salt is used by some vendors for a spicier version. Cobs can be briefly boiled for 5 minutes before roasting to guarantee tender kernels, especially with older maize. Already vegetarian; use oil rather than butter for a vegan version.
Storage: Best eaten immediately hot off the coals; not suited to storing once roasted.
Reheating: Rewarm briefly on a hot dry pan or grill for 2–3 minutes per side if needed.
FAQs:
Q: Can I make this on a stovetop?
A: Yes, boiled corn can be finished under a hot grill (broiler) for a few minutes per side to mimic the charring, though the open-fire smokiness will differ.
Q: Is sekhooa always salted only?
A: Salt with a squeeze of citrus is traditional, though chilli and other seasonings are popular modern variations.
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