Ingredients:

200 grams corn kernels 
(not American sweet corn)
200 grams kidney beans, soaked overnight

Pepper and salt to taste


Preparation:

Rinse corn and beans in cold water.
Place them in a large pot with enough water to cover.
Simmer on low flame till soft and mushy.
Add pepper and salt to taste.

Serve hot with steamed unripe green plantains garnished with chopped coriander leaves.