Idea for lunch or supper:
Chicken & Corn Soup
1 small Onion Butter 1 Chicken fillet, cubed (can add more) 1 tsp Salt 1 tsp Pepper 1 tsp BBQ spice 2 cups frozen or fresh corn 1 cup milk, 1 cup water (or 2 cups water) 4 - 5 heap tsp cornflour, mixed in enough water to dissolve) 1 tub cream (Doesn't have to be a full tub) 1 tbsp brown sugar
Braise Onion in butter till it gets the buttery smell and just starts to brown. Add diced chicken, 1 tsp bbq spice, 1 tsp salt, 1 tsp pepper. Cook till almost done. Add mielies and 1 cup milk. Let come to the boil. Add 1 cup water and cornflour mixture. Cook till slightly thicker than desired, add cream, let simmer for 5 minutes, add 1 tbspn brown sugar. At this point, check if more salt is needed. Adjust as preferred. Do not let it come to the boil once cream is added, just simmer.
Serve with a simple bread (Shukran Raiefa for the idea). Make the buttermilk bread, (Buttermilk bread: 500g self raising flour, 500ml buttermilk, pinch of salt. Combine and bake in 180 deg ovenfor 20 - 25 minutes; but add some corn and parseley to make it cornbread.