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| Smoky Corn Broth (Ethiopian) |
Introduction
If you’ve stepped foot in Ethiopia, or even just browsed its vibrant cooking online, you’ve felt the reality: meals here are way more than calories. They are echoes of the past, short stories told by grandmas, living culture that slips into your hands with the first spoonful. Smoky Corn Broth is one of these quiet legends you never forget.
Ethiopian kitchens usually kick this off with dried corn simmered low and slow until it practically dissolves. While it cooks, the steam takes on a natural smoky puff that a heavy corn chowder could only dream of. Toss in a touch of spice, and the bowl feels like a thick, edible quilt. Many families reach for it when the weather decides to pretend it’s winter, even in the lower-lands. To those in the U.S. or Europe, it’s the cousin of corn chowder that set off to see the world and came back with stories.
I admire how this broth connects the globe: it starts with pantry leftovers, hails from one plot of earth, and is poured into cookie-jar bowls anywhere from London to Los Angeles. It’s gluten-free, dewy with smoke, and a recipe so easy it practically cooks itself. So whether you’re hunting real Ethiopian meals or just craving a simple smoky corn lift, let this broth be the recipe that makes your kitchen the new way station for stories.
Ingredients
-To whip up this delicious Smoky Corn Broth , gathering these ingredients is a cinch. Use whichever measurement you prefer—metric or imperial—because I’ve listed both.
-250 g (1 ½ cups) dried cracked corn (sub in hominy if you want)
-1.5 liters (6 cups) water or light vegetable broth
-1 medium onion, diced small
-2 cloves garlic, minced
-1 tablespoon (15 ml) olive oil or niter kibbeh (grab this spiced Ethiopian butter if you can)
-1 teaspoon smoked paprika (adds a punch of smokiness)
-½ teaspoon ground cumin
-½ teaspoon ground turmeric
-Salt, to taste
-Fresh black pepper, to taste
-Chopped fresh parsley or cilantro, for a pop of color
-Feel free to toss in a squeeze of lemon juice right before serving for a little bright zing.
Preparation Steps
-Soak the corn
Put the dried cracked corn in a bowl, cover it with water, and let it sit on the counter overnight. Soaking the kernels softens them, cutting down on how long you’ll have to cook them later.
-Sauté the aromatics
Splash some olive oil (or spiced butter) into a big pot. Once it’s hot, toss in the chopped onion and minced garlic. Cook, stirring, until everything is golden and fragrant—this should take about 5 minutes.
-Add the spices
Sprinkle in some smoked paprika, cumin, and turmeric. Stir them in, letting the heat wake up the spices for a minute until the aroma fills the kitchen.
-Simmer the corn
Drain the soaked corn, pop it in the pot, and pour in enough water or vegetable broth to cover. Bring the pot to a rolling boil, then lower the heat and let it shimmer gently. Cook for 45 to 60 minutes, stirring now and then, until the corn is tender and the broth has thickened a bit.
-Season and serve
Taste and add a bit of salt, some cracked pepper, and a squeeze of lemon if you like a tang. Ladle the soup into bowls, sprinkle on some parsley or cilantro, and serve it hot.
Tips & Variations
-Can’t find cracked corn? Use hominy, coarse polenta, or frozen sweet corn for a fast swap.
-Want it creamy? Blend a cup of the soup and stir it back in for a thicker, silkier texture.
-Boost the protein : Toss in 1 cup of cooked lentils or chickpeas for a heartier soup that’s also a main dish.
-Heat it Up, If You Want : Ethiopia loves berbere spice, and so do many cooks at home. If it sounds good, add a sprinkle and let the broth sizzle.
-Pro tip : Make a double batch and save some for tomorrow. The broth marinates overnight and becomes lovelier every hour.
Closing
Smoky Corn Broth might not yet come to mind as quickly as injera or spicy chicken stew, but it’s carved its own quiet place among cherished Ethiopian favorites . Easy to stir together, filling, and dripping with the kind of warmth that feels hand-delivered by a loving grandma, it’s a bowl of home no matter your address.
Please take a minute to cook this genuine Smoky Corn Broth recipe . Call a friend to share it, dunk some crusty bread, or serve it next to a bright, green salad. Let the flavors carry you, even if it’s just for a spoonful, to the colorful heart of Ethiopia.
✨ Simmer this broth, pass it to the people you care about, and stop by again for more flavors from every corner of the world!