Xigugu
A traditional Tsonga spread made of ground-roasted corn and peanuts. It’s dark in colour but glossy and subtly sweet.
intermediate
SERVES 5
PREP TIME 1hr 30mins
COOK TIME 1hr 45mins
Ingredients
- 2 ½ Cups Peanuts
- 1 ½ Cups Corn Kernels
- 2 Tbsp Huletts Brown Sugar
- 2 tsp Salt
Method
- Dry roast the peanuts until almost chocolate brown, and leave to cool completely.
- Dry roast the corn kernels separately and leave them to cool completely.
- Grind the peanuts to a fine peanut powder.
- Mix peanut powder and corn kernels and sugar.
- Grind them for a long time in a traditional crusher or a pestle and mortar until a paste forms.
- Sprinkle it with a bit of salt and sugar.
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Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
