In our compound, by the side of the house, there is a sizeable clump of sugarcane. Three years ago, my husband got a plant as a gift from one of his friends. Since then, nourished with farmyard manure and watered regularly, the clump has yielded dozens of juicy, sweet sugarcanes.
When my husband goes out to the village market, he is often greeted with warm smiles from the children of our neighborhood. He knows that it means “sugarcane! sugarcane!”. When he comes back home, he cuts the canes and the children receive their heart’s delight; screaming and dancing off in joy, carrying off prizes more than double their heights in length. This joyous sight brings up a flood of childhood memories. I, with my brothers and cousins, crowding around my father or my uncle, who would peel and cut the canes to chewable pieces for us; the juice running down our little chins, ever thirsty for more! My mother, however, would manage to save a few pieces to make my father’s favorite dish, kobba sukke.
The sweetness of the sugarcane beautifully contrasts and combines with the heat of the chilies, the flavor of the coriander seeds and the fenugreek seeds, the goodness of the coconut and the soft munchiness of the chickpeas to create a delightfully surprising melee of tastes on the tongue – a traditional gourmet dish indeed, most unknown to the newer generation. A must be tried dish, please do cook this recipe and enjoy!