Baku Kitchen! An independent reference of traditional food

maize

316 dishes.

HumintasHumintasFresh corn dough with cheese steamed in husksHumitaHumitaCreamy spiced corn wrapped in husks, northwestern traditionHumitasHumitasSeasoned fresh-corn paste tied in husks and steamedHwahwaHwahwaHome-brewed maize and millet beer, cloudy and sour, drunk from a clay potIce kenkeyIce kenkeyFermented kenkey blended with milk, sugar and ice, drunk cold from a bottleIgikomaIgikomaLoose sorghum or maize porridge drunk hot, sometimes soured overnightIncwancwaIncwancwasour fermented mealie-meal porridgeIndio viejoIndio viejoShredded beef and corn masa stew with mint and sour orangeIrioIriomashed potatoes with peas and whole maize kernelsJoalaJoalahomebrewed sorghum beer announced by a white flag at the doorJoparaJoparaStew of maize and beans eaten on the first of OctoberK’ala phurkaK’ala phurkaThick maize soup served with a fire-heated volcanic stone dropped inKabatoKabatoStiff maize or millet paste eaten by hand with okra sauceKaçamakKaçamakcornmeal porridge with butter and white cheeseKačamakKačamakpotato-cornmeal porridge beaten with kajmak and cheeseKachasuKachasupotent home-distilled spirit from maize or sugarcaneKaguyjyKaguyjySweet maize porridge with milk or molasses, eaten warmKalalouKalalouOkra stew with crab or beef, ladled over cornmealKānga PirauKānga PirauMaize steeped in running water for months, then boiled into sour porridge.Kati katiKati katiFire-grilled chicken finished in palm oil, eaten with corn fufuKenkeyKenkeySour steamed corn dough in husks, eaten with fried fish and shitoKharangKharangCoarse maize grits steamed and eaten in place of rice with cheese stewKissanguaKissanguahomemade fermented cornmeal drink, lightly sweetKiveveKiveveCreamy pumpkin-cornmeal puree with cheese, sweet-savoryKokoroKokoroCrunchy fried sticks of maize flour and sugar, sold in twisted plastic bagsKpokpoiKpokpoiSteamed fermented maize meal loosened with palm oil, eaten with palm nut soupKweteKweteCloudy home-brewed beer of fermented maize and millet, drunk freshLatchiri e kossamLatchiri e kossamFula corn or fonio couscous drenched in curdled milkLeche poleadaLeche poleadaLoose milk custard thickened with cornstarch and scented with cinnamonLipabiLipabiroasted maize ground with sugar, traveler's provisionLiphaphathaLiphaphathagriddle-cooked flat cakes, everyday breadLocroLocroHominy, squash and meat stew eaten on patriotic May 25LotokoLotokoRaw clear spirit distilled from fermented maize or cassava in oil-drum stillsMageuMageuThin sour maize drink, barely fermented, sold cold in cartonsMaheuMaheuthick fermented maize-meal beverage, lightly sweetMahewuMahewufermented maize drink often made from leftover sadza

  • 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…