Food - Allergies : Maize/Corn

Maize contains lipid transfer protein, an indigestible protein that survives cooking. This protein has been linked to a rare and understudied allergy to maize in humans. The allergic reaction can cause skin rash, swelling or itching of mucous membranes, diarrhea, vomiting, asthma and, in severe cases, anaphylaxis. It is unclear how common this allergy is in the general population.

Corn Relish

Ingredients:

• 2 cups whole kernel corn
• 1/4 cup chopped green bell peppers
• 1/2 onion, thinly sliced
• 6 tablespoons sweet pickle relish
• 1/4 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 2 tablespoons distilled white vinegar
• 2 tablespoons white corn syrup

Method:

1. In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
2. Transfer the mixture to sterile jars and refrigerate until serving.
   

Mataha (beans and maize with potatoes)
Serves 4-6

Ingredients:

½ 1b (250g) dried red beans

1lb (500g) dried maize

salt to taste

8 medium potatoes, peeled and cubed

10 pumpkin leaves, coarsely chopped (or spinach leaves if preferred)

Method:

1. Clean and wash beans and maize then soak them overnight in clean water.
2. In the morning add salt to taste and bring them to the boil.
3. Cover and boil gently for 20 minutes then add chopped potatoes.
4. Cover again and boil gently together for a further 10 minutes.
5. Add pumpkin or spinach leaves.
6. Remove from the heat and place the lidded cooking pot in a Cooking Basket for 1 ½ to 2 hours or until soft.
7. Drain if necessary and then mash the beans, maize, potatoes and leaves all together until dense and firm.
8. Add more salt to taste if needed.