Desserts
Maputi
Ingredients
- 300 g (2 cups) dried whole maize kernels (samp or popping-style maize)
- 2 tbsp vegetable oil
- 60 g (1/3 cup) sugar
- Pinch of salt
Method
- Heat the oil in a heavy-bottomed pot over medium-high heat.
- Add the dried maize kernels in a single layer, cover with a lid, and cook, shaking the pot occasionally, until the kernels begin popping, about 4-6 minutes.
- Continue cooking until popping slows to a few seconds between pops, then remove from heat.
- Transfer the popped maize to a large bowl and immediately toss with the sugar and salt while still warm, so the sugar sticks evenly.
- Allow to cool slightly before serving as a snack.
Introduction: Maputi is a popular sweet, crunchy snack made from popped or roasted dried maize kernels, sold by street vendors and enjoyed as a treat at markets, bus stops and community gatherings across Zimbabwe, offering a simple, affordable sweetness rooted in the country’s maize-growing heritage.
Cultural Background: Maputi is a popular sweet, crunchy snack made from popped or roasted dried maize kernels, sold by street vendors and enjoyed as a treat at markets, bus stops and community gatherings across Zimbabwe, offering a simple, affordable sweetness rooted in the country’s maize-growing heritage.
Tips: Keep the lid on while popping to prevent kernels from jumping out of the pot. Toss the sugar through while the maize is still warm so it adheres properly. Use a maize variety specifically suited for popping for the best results.
Variations: Add a pinch of ground cinnamon along with the sugar for extra warmth. Drizzle with a little honey instead of sugar for a different sweetness. Add roasted peanuts for a mixed sweet-and-savoury snack. Naturally vegan as written; no conversion needed.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Not applicable — this is a dry snack eaten at room temperature and is not reheated.
Nutrition: Per serving (approx.): 170 kcal, 3 g protein, 30 g carbohydrates, 5 g fat, 2 g fibre.
FAQs:
Q: What kind of maize should I use?
A: A dried, popping-style maize variety (similar to popcorn corn) works best; regular maize meal cannot be used for this recipe.
Q: Why aren’t all my kernels popping?
A: Some kernels may be too dry or too old; fresher, properly stored popping maize gives the best yield.
Q: Is maputi very sweet?
A: It has a light sweetness that can be adjusted to taste by increasing or decreasing the sugar.
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