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Maize and cornmeal (ground dried maize) constitute a staple food in many regions of the world. [6] Maize is used to produce the food ingredient cornstarch. [98] Maize starch can be hydrolyzed and enzymatically treated to produce high fructose corn syrup, a sweetener. [99] Maize may be fermented and distilled to produce Bourbon whiskey. [100]
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .
Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. [14] Edible foam is another popular food item, sometimes even regarded as sacred.
Corn on the cob – Whole sweet corn, consumed as food; Corn relish; Corn sauce; Esquites – Corn-based Mexican street food dish; Gofio – Toasted flour from the Canary Islands; Grontol – traditional meal from Central Java area of Indonesia made from boiled corn kernels that have been soaked overnight, and mixed with steamed grated coconut.
Once nixtamalized, maize was typically ground up on a metate and prepared in a number of ways. Tortillas, cooked on a comal and used to wrap other foods (meat, beans, etc.), were common and are perhaps the best-known pre-Columbian Mesoamerican food. Tamales consist of corn dough, often containing a filling, that is wrapped in a corn husk and ...
Woman preparing fante kenkey (boiled maize dough) Kenkey (also known as kɔmi, otim, kooboo or dorkunu) is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper crudaiola and fried fish, soup or stew.
Corn, born from the cereal grain called maize, originated in Mexico thousands of years ago. It was a staple food for indigenous peoples of the Americas, who introduced modern corn to European ...
Sadza is made with finely ground dry maize/corn maize (mealie-meal). This maize meal is referred to as impuphu in Ndebele or hupfu in Shona. Despite the fact that maize is an imported food crop to Zimbabwe (c. 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous