Pounded corn. In parts of central and southern Africa, corn is left on the stalk to dry out before being harvested. The resulting hard kernels are pounded in a mortar and pestle. After being soaked and cooked, rather like dried legumes, they are eaten with other foods. The classic - and highly nutritious - combination is samp and beans. You can make your own approximation of it with canned hominy and an equal part of dried beans. * Serves 6 – 8