Jagung Bose｜East Nusa Tenggara

Part 27/38 in a series exploring one dish from each province of Indonesia.

Text.

Adapted from here.

☒ UNTESTED

Ingredients

Main stuff

• 400 g corn
• 100 g peanuts
• 100 g rice beans (Vigna umbellata)
• 500 ml coconut milk
• Salt to taste
• Chicken powder to taste
• 1000 ml water

Prep

Gently pound the corn with a pestle and mortar - don’t grind it to a paste, just enough that the skin comes off and the kernels separate into a couple of pieces.

Soak the corn and rice beans overnight.

Cooking

Drain the corn and rice beans, and mix with the peanuts. Rinse until the water runs clear (just like when cooking rice). Simmer in a pan with half the water.

Once the liquid has reduced, add the rest of the water and repeat. The corn should now be soft, but if not repeat this process until it is.

Add the coconut milk. When it starts to reduce (~__ minutes), add the salt and chicken powder and cook for a further 15 minutes.

Serve with smoked meat and sambal lu’at on the side.