Street Food
Duket (Roasted Corn on the Cob)
The Quirky Foodster Team
Ingredients
- 4 whole corn cobs, husks removed
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp mitmita or berbere spice blend (optional)
- 1 lime or lemon, cut into wedges (optional)
Method
- Preheat a charcoal grill or griddle pan over medium-high heat.
- Brush each corn cob lightly with oil.
- Grill the corn, turning frequently with tongs, for 12-15 minutes until charred in spots and tender throughout.
- Remove from heat and sprinkle with salt and mitmita or berbere if using.
- Serve hot, with a wedge of lime or lemon on the side if desired.
Introduction: Roasted corn on the cob is a familiar and beloved street food across Ethiopian towns and cities, sold by vendors roasting whole cobs over charcoal braziers, often rubbed with a little salt and chilli, especially popular during the corn harvest season.
Cultural Background: Roasted corn on the cob is a familiar and beloved street food across Ethiopian towns and cities, sold by vendors roasting whole cobs over charcoal braziers, often rubbed with a little salt and chilli, especially popular during the corn harvest season.
Tips: Turn the corn regularly for even charring rather than leaving it in one position. A charcoal grill gives the most authentic smoky flavour, though a stovetop griddle works well indoors.
Variations: Some vendors soak the corn briefly in salted water before grilling for extra seasoning. A butter baste can be brushed on partway through grilling for a richer flavour.
Storage: Best eaten immediately while hot; not suited to storage.
Reheating: Reheat briefly on a hot pan or grill to restore some char and warmth.
FAQs:
Q: What spice is traditionally sprinkled on Duket?
A: A pinch of salt is most common; some vendors also offer mitmita or berbere for those who want extra heat.
Q: When is Duket most popular?
A: It is especially popular during and just after the corn harvest season, when fresh cobs are widely available from street vendors.
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