Roasted Curry Maize Soup (aka “Let Me Cook for My Man” Soup)
If you’ve ever wanted to make your boyfriend something that feels cozy, comforting, and a little bit “I care about you more than DoorDash” — this is the recipe.
Roasted Curry Maize Soup is that African street-food-meets-love-language bowl that hits different. It’s warm, creamy, a little spicy, and packed with the kind of flavor that makes a man look at you like, “Wow… you made this for me?”
The best part? It’s simple. Just roasted corn, cabbage, onions, potatoes, curry, and a little heat. It tastes like comfort — but feels like effort. Which is exactly what Gen-Z cooking is all about: easy, wholesome, and still impressive enough to make him brag about you later.
Make it as a soup, pour it over rice, or serve it with warm bread. Either way, he’s going to ask for seconds — and probably the recipe.
Roasted Curry Maize Soup

Roasted corn or maize is a healthy African recipe made with onions, cabbage, and potato, hot peppers, corn and curry spice. Our African Roasted Curry Corn Soup has all the flavors you love from Africa street corn wrapped up into one comfort maize corn soup.
Prep time: Cook time: Total time:
Gen-Z Girl Tip: A bowl of this soup doesn’t just feed him — it low-key convinces him you could survive together during the apocalypse.
Ingredients
1 large package
frozen whole kernel corn
½ head cabbage shredded
1 white onion
chopped finely
1 medium sized
potato, diced small
1 teaspoon curry
powder
1 teaspoon red
pepper flakes
Salt and pepper to
taste
1 tablespoon olive
oil
1 cup vegetable
broth
Directions
In a large frying pan
add oil and corn, sautรฉ 4 minutes. Add remaining ingredients mix well, cover
and simmer 15 minutes stirring occasionally. Serve over rice or as a soup dish.

Did you know?
Corn tells the story of colonialism in Africa, but the way Africans transformed it into staples like Ugali tells the story of revolution and culinary innovation. Maize has been fully adopted and naturalized into African food cultures over the past 400+ years. For a taste of Africa before that chapter, you have to explore the ancient grains like sorghum and millet that corn often replaced.




