Instructions
Follow the steps and taste along the way.
Prepare the dough and ingredients
Combine the cornmeal with 145 ml lukewarm water and 1.5 g salt. Let stand for 5 minutes. Meanwhile, chop the onion, garlic, walnuts, and cilantro.
Sauté the onion and spices
Heat 10 ml oil in a skillet over medium heat. Add the onion and cook for 5 minutes, until softened and lightly golden around the edges. Stir in the garlic, ground coriander, blue fenugreek, and black pepper; cook, stirring, for another 30 seconds.
Simmer and partially mash the beans
Add the beans, 150 ml water, and 2.5 g salt to the skillet. Bring to a gentle simmer and cook for 8 minutes. Mash about one-third of the beans against the side of the skillet with a wooden spoon; this will thicken the mixture while leaving some beans whole.
Fry the mchadi cakes
Shape the dough into 4 flat cakes, about 1.5 cm thick. Heat the remaining 15 ml oil in a second skillet over medium-low heat. Fry the cakes in batches for about 4 minutes per side, until firm, heated through, and golden on the surface.
Finish and serve
Stir the chopped walnuts, cilantro, and wine vinegar into the beans. Taste and, if needed, heat for another minute until the lobio is hot and thick. Divide among bowls and serve with the warm mchadi cakes.
