Maputi

Maputi is popped maize, a roasted corn snack from Zimbabwe, made by heating dried kernels until each one bursts. It is also made in Mozambique. It is eaten as a snack between meals rather than as part of a main course.

What it really is

Dried maize kernels are poured into a dry pan or pot and roasted over heat. The moisture inside each kernel turns to steam, and the steam forces the kernel open into a light, white, puffed piece. The classic version uses no oil, so the only additions are salt and sugar, which are sprinkled on while the kernels are still warm so they cling to the surface. The pieces are crisp and brittle, and they lose their crunch quickly when left open to damp air.

How it's served

• Warm or at room temperature, in a paper cone or bag, eaten by hand.
• Salted, sweetened, or both, depending on the seller.
• As a snack on its own, not as a side to a meal.

How to write it on the menu

• Name it maputi and add "popped maize" or "roasted corn" so guests know what it is.
• State the seasoning: salted, sugared, or both.
• Say that it is dry-roasted with no oil, or name the fat you use.
• No common allergen is part of the classic recipe, but check any flavoured seasoning or shared equipment, and flag milk, wheat or sesame if they appear.
• Sell by weight in grams, because the volume of popped maize varies with the kernel.