There Shall Be Corn When Bugging Out

Just because you are a survivalist or a prepper and through circumstances are forced to bug out does not mean you have to live a Spartan life without corn. Corn on the cob can be an easy and delicious side dish for the family while in route or at a bug out retreat. You have to experience first hand how tasty bug out food can actually be when using a little imagination.

The corn we purchase at the grocery store is nothing like the corn from yester-years. It took a considerable amount of work by the human race to achieve today’s improved strain of corn. In short, the corn that we know and cherish today never existed in the past. It is believed that corn in its original state originated in Mexico over 7,000 years ago. The original corn was cultivated from using a wild grass known as teosinte. This wild plant looked extremely different from the corn we know today. The kernels from this breed of corn were exceptionally small and not very close together as we have on our modern day corn. Another name that was popular and one you may be more familiar with is maize. This is the name employed by the Indians for this corn and the plant was to eventually become a main stay of their life for both the North and the South American Indians.

From its humble start in Mexico the maize began to spread north to the Southwestern portion of the America and as far south as the coast of Peru. Corn seeds were carried anywhere in which Indian tribes ventured since it was such an important asset. When Columbus made contact with the Native Americans in the new world he not only discovered a new race of people but a new plant as well – corn. As thanksgiving quickly approaches this month it is interesting to remember that in 1621 the feast enjoyed by the early settlers was not cranberry sauce, sweet potatoes or pumpkin pie but we can be sure that corn was definitely on the menu.

There is a lot of genetic diversity in the modern styles of corn found today. Naturally, the most common are dent, flint, sweet and the common popcorn. Dent corn or field corn is usually used to feed livestock. Flint corn is what is commonly known as Indian corn and possesses a hard outer shell with kernels of different colors ranging from white to red. Sweet Corn is the kind we are more used to. It can be eaten on the cob or found at the grocery store in the familiar cans or frozen bags. Finally we have Popcorn which in all reality is a type of flint corn.

Corn has many uses and has provided the main consumable product of many groups of people. The Indians made corn a major part of their diet and even today it is a popular product in Mexico and South America. Today we use corn as an ingredient in making fabrics to construct clothing from, fed for chickens, and even as corn syrup for soft drinks. In our use today we are going to suggest several ideas on cooking corn on the cob under survival conditions and specifically while bugging out.

We will refer to our corn as the “Bug out” corn and it really is a delicious complement to any meal made at your survival retreat. In emergency conditions your corn can be prepared on your sites BBQ or even in an emergency campfire as you are traveling. Regardless of how you prepare your corn on the cob it will be tasty and enjoyed by every member of the family.

If you have ever walked into a local grocery store during the peek corn season you will notice most of the shoppers will be located at the corn bin frantically stripping the cobs away from the husks in preparation for the pot of water. These actions are generally not necessary to produce a flavorful corn on the cob snack. My advise is don’t waste a valuable opportunity to experience the true flavor of the corn. For this exercise in survival cooking you will need the following ingredients to continue on with your culinary adventure:

Corn on the cob (be sure to leave the husks on)
Salt and pepper

This is really a simple menu selection, isn’t it? Now it will only take a mere 15 minutes to prepare this delightful treat and a third of that time to cook it.

To make your bug out corn soak the ears of corn in water leaving the husk on them. Use a large capacity pot for this task. Cook the corn for a period of at least 15 minutes. When the corns is completely cooked use a shovel and bury it under the hot coals with the husks still attacked. Watch the husks and as they develop a brown color they are finished cooking. Your corn is now ready to eat and will be an experience that you will value.

To serve this dish, pull the corn out of the coals with gloves or BBQ tongs. Be careful not to burn yourself as it will be extremely hot. Grab the corn by its stem while quickly stripping it with your other hand. As you remove the husk you will notice the strings coming out as well. Add some butter, a bit of salt and a touch of pepper onto the corn and enjoy the taste. When finished merely toss both the husks and the empty cobs into the fire.

Alternately, you could BBQ your corn on the cob. In this case you would remove all the husks on the corn except for one layer. Place the corn on your hot grill until the remaining husk becomes almost burnt. To serve this corn you will need to take your tongs or gloves and remove the ears from the grill, again being careful not to get burnt. Once again grab the corn by the stem and remove the husk with your free hand. As with the similar method of preparation mentioned in the above paragraphs the strings will come off with the husks. Now add your butter, salt and pepper and enjoy the feast. Toss the empty cobs and husks into the fire.

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Tastes From Around the World – Cape Town

Cape Town is a cosmopolitan city and is home to a wide diversity of tastes from every corner of the globe. The extensive variety of unique and authentic cuisine available in Cape Town has won it many awards and has made it not only a travel destination but also a taste destination for food lovers.

Indian Cuisine

Jewel of India – Green Point

For a true Indian experience, Jewel of India in Sea Point serves authentic Indian food prepared with delicate brilliance. The friendly staff, simple decor, comprehensive menu and the perfect balance of spices makes this charming restaurant is an sheer treat for all spicy food lovers. The Kheer, a traditional Indian dessert of rise and cream, is a must for all diners to sample.

Japanese Cuisine

Nobu Restaurant – V&A Waterfront

The worlds most recognised Japanese restaurant, with its innovative cuisine and celebrity following, has a prime location at V&A Waterfront in Cape Town. The view and location is enough to make this restaurant a firm favourite and its world-class cuisine has made this restaurant famous. Master chef Nobuyuki ‘Nobu’ Matsuhisa has built this empire by offering mesmerising dishes and fresh indulgences such as Sake Roast Whitefish, Chocolate Bento Box and Sake and Shochu based cocktails.

Chinese Cuisine

Make Restaurant – Sea Point

This restaurant is highly recommended with its delightful sushi and Chinese food. The authentic food, irresistible flavours, friendly Chinese chef and good value for money has made this charming establishment a favourite amongst both locals and travellers.

Mexico Cuisine

San Julian – Green Point

For the best Mexican food in Cape Town, San Julian Taco & Tequila Restaurant in Green Point is well known for its authentic Mexican food, ambience, friendly staff and its wide variety of tequilas on offer. This establishment is run by the San Julian family who immigrated from Mexico in 2009. Their reputation and unsurpassed flavours makes the food as genuine and as authentic as you can get in South Africa.

Italian Cuisine

A Tavola – Claremont

For a homely and wholesome traditional Italian meal, A Tavola in Claremont specialises in fresh, home-style Italian fare and make use of seasonal ingredients. What makes A Tavola special is that they only use organic products sourced from local growers, free range livestock nurtured by farmers who care and fish sourced in sustainable manner. The handmade pasta and food sourced and prepared with love and care is one of the reasons why this charming restaurant has been voted as Cape Town’s best Italian restaurant.

French Cuisine

Pastis Brasserie – Constantia

If you’re a French food lover, this cosy bistro is a firm favourite with locals due to its French Flair and Cape Country style ambience and top quality food. Pastis is situated alongside the vineyards of the world-renowned Groot Constantia, the oldest homestead in South Africa and a leading tourist destination. The menu offers an impressive range; quintessentially French with a South African flavour and include items such as bouillabaise, seafood linguine, beef espetada and niçoise salad.

Greek Cuisine

Maria’s Greek Cafe & Restaurant – Gardens

This cosy cafe is an absolute delight with its perfect, colourful, delicious food. The Greek country style food is all made from fresh ingredients and is a treat for your taste buds. The distinctive Mediterranean atmosphere provides the perfect backdrops to try out some of their specialities like their mezze and baklava.

Local Cuisine

A visit to Cape Town would not be complete if you don’t sample some of the unique and distinct South African flavours. As we say in South Africa, local is lekker.

Cape Malay Cuisine

Bo Kaap Kombuis – Bo Kaap

South African’s love curry and have mastered local dishes that are unique and traditional and are steeped in culture and history. Bo Kaap Kombuis features panoramic views of Table Mountain and Lion’s Head and serve traditional and authentic Cape Malay cuisine A visit to this establishment not only offers world class, tasty food but also offers a cultural experience.

Xhosa and African Cuisine

Marco’s African Place – Bo Kaap

In this vibrant orange building, you’ll not only encounter authentic décor, but live music and dancing too. The menu specialises in game such as, springbok, kudu and ostrich accompanied by pap and other staples. The menu includes popular Xhosa dishes such as ulwimi (steamed ox tongue in a mustard sauce) and umleqwa (free range chicken and onion stew) and is home to a marimba (Afro-Jazz) band that plays nightly.