Baku Kitchen! An independent reference of traditional food

maize

316 dishes.

Chicha de joraChicha de joraCloudy maize beer served in large glasses at rural chicheriasChicha de maízChicha de maízFermented maize drink served in gourds at Guanacaste fiestasChicha fuerteChicha fuerteStrong fermented maize drink served at village and Indigenous festivalsChicha moradaChicha moradaPurple corn simmered with pineapple, spices and lime; everyday refresherChicharrón de cerdoChicharrón de cerdoPork crisped in its own fat with chicha, served with moteChichemeChichemeSweet corn-milk drink with cinnamon, famed in La ChorreraChikondamoyoChikondamoyoSweet maize flour cake baked in a covered pot over coalsChilaquilesChilaquilesFried tortilla chips simmered in salsa with crema and eggChilateChilateUnsweetened maize and ginger drink with cacao, served hot with sweetsChimodhoChimodhorustic baked cornmeal bread, also called mupotohayiChipa guazúChipa guazúFresh-corn and cheese casserole, classic asado companionChipa so’oChipa so’oCorn cake stuffed with seasoned minced beef and eggChorreadasChorreadasFresh corn pancakes griddled and topped with natilla or cheeseChuchitosChuchitosSmall firm corn tamales with tomato sauce and cheeseChupe de camaronesChupe de camaronesArequipa river-shrimp chowder with milk, corn and eggChvishtariChvishtaricornmeal cakes packed with sulguni and fried until the cheese pullsCicvaraCicvararich creamy cornmeal and young cheese porridgeColada moradaColada moradaSpiced purple-corn and berry drink for Day of the DeadConkiesConkiesSteamed cornmeal-coconut-pumpkin parcels in banana leaf, Independence treatCorn chaffCorn chaffBoiled corn and beans stewed with palm oil and spicesCorn dogCorn dogBatter-dipped hot dog deep-fried on a stickCorn fufu and njama njamaCorn fufu and njama njamaGrassfields corn dough with sautéed huckleberry greensCorn soupCorn soupSplit-pea and corn-cob soup, late-night street stapleCornbreadCornbreadFrying pan-baked cornmeal bread served with butter or honeyCou-cou and flying fishCou-cou and flying fishNational dish: cornmeal-okra mash with steamed flying fishCurauCurauPudding of grated green maize and milk, dusted with cinnamonCuscuzCuscuzSteamed cornmeal cake eaten warm with honey, butter or coffeeCuscuz nordestinoCuscuz nordestinoSteamed corn couscous with butter, eggs or cheese, northeastern morningsCususaCususaClear maize and cane moonshine distilled in rural backyardsCuxaCuxaFiery clear cane and maize moonshine drunk at highland village fiestasCuy chactadoCuy chactadoGuinea pig flattened under stone and fried crisp, Arequipa specialtyDikgobeDikgobesamp or whole corn boiled together with beansDjenkouméDjenkouméTomato-red cornmeal dough classically served with grilled chickenDobladasDobladasFolded tortillas stuffed with meat or potato, fried and topped with salsa and cabbageDokounouDokounouFermented maize dough steamed in leaf parcels, unwrapped hot and eaten with sauceDucunuDucunuSweet fresh-corn pudding steamed in a corn husk

  • Pastelitos

    Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…

  • Ajiaco

    Country stew of assorted meats and root vegetables. Ready in 40 min prep and 2 hr 30 min cooking. Serves…

  • Kačamak

    Potato-cornmeal porridge beaten with kajmak and cheese. Ready in 15 min prep and 40 min cooking. 4 servings. A main…

  • Yoltamal

    Fresh young corn tamal steamed in its own husk, eaten with cream. Ready in 45 minutes prep and 1 hour…

  • Vori vori

    Chicken broth with corn-and-cheese dumpling balls. Ready in 25 min prep and 1 hr 15 min cooking. 6 servings. A…

  • Ogi

    Soured fermented maize starch cooked to a smooth pap, eaten with akara or moin moin. Ready in 20 min prep…

  • Hallaca

    Christmas corn-dough parcels of beef, pork, olives, raisins in banana leaves. Ready in 3 hr prep and 1 day resting…

  • Cachupa

    Slow-simmered corn and bean stew with fish or pork; refried for breakfast. Ready in 40 min plus overnight soaking prep…

  • Lotoko

    Raw clear spirit distilled from fermented maize or cassava in oil-drum stills. Ready in 1 hr prep and 5 days…

  • Nshima

    Thick maize porridge lumps eaten with ndiwo relishes. Ready in 5 min prep and 30 min cooking. 4 servings. A…