Baku Kitchen! An independent reference of traditional food

maize

316 dishes.

Mais braiseMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutMajareteMajareteSilky corn pudding with coconut milk and cinnamon, served coldMakai ki RotiMakai ki RotiCoarse maize flatbread patted by hand, cooked on a griddle with butterMakandeMakandeMaize kernels and beans boiled together for hours into a hearty one-potMămăligăMămăligăcornmeal porridge with sheep cheese, sour cream, pork cracklingsMandocaMandocaFried ring of maize and ripe plantain dough with papelón and cheeseMaputiMaputipopped maize kernels, Zimbabwe's popcorn, often with peanutsMarquesoteMarquesoteLight cornstarch and egg sponge cake eaten with morning coffeeMasatoMasatoLightly fermented rice or maize drink sweetened with panela and cinnamon, served coldMawèMawèSour fermented maize dough, the mother base for akassa and drinksMayi moulenMayi moulenCornmeal porridge served with bean sauce and fishMazamorraMazamorraCracked maize simmered in milk, sweetened with panela and eaten with bocadilloMazamorra moradaMazamorra moradaPurple-corn fruit pudding, often paired with rice puddingMbaipy he’ẽMbaipy he’ẽWarm cornmeal pudding cooked with milk and sugarcane honeyMchadiMchadicrisp cornbread rounds eaten with lobio and cheeseMenudoMenudoTripe in red chile broth, famed weekend hangover cureMint julepMint julepBourbon poured over crushed ice with sugar and mint in a frosted cupMontucasMontucasSweet-corn tamales with pork, wrapped in corn husksMorochoMorochoHot drink of cracked white maize simmered in milk with cinnamon and raisinsMote pilloMote pilloHominy corn scrambled with egg, onion and milk, from CuencaMotogoMotogoLoose soft sorghum or maize porridge served with sugar and milkMukaka wakakoraMukaka wakakoraThick soured milk poured over hot sadza until it coolsMukimoMukimoPotatoes mashed with maize, beans and pumpkin leaves until greenMunkoyoMunkoyoLightly fermented maize drink soured with sweet munkoyo rootsMutakuraMutakuraboiled maize with peanuts, cowpeas or bambara nutsMuufoMuufoclay-oven corn flatbread crumbled into stews or sweet teaNacatamalNacatamalLarge banana-leaf tamale with pork, rice, potato; Sunday breakfastNatillaNatillaSet custard of milk, panela and cornstarch, eaten with bunuelosNshimaNshimathick maize porridge lumps eaten with ndiwo relishesNsimaNsimasmooth maize porridge patties, the heart of every Malawian mealNuégadosNuégadosFried yuca or corn fritters soaked in dark panela syrupNyekoeNyekoehearty pot of peas or beans cooked with grainOdontolOdontolVillage-distilled white spirit made from palm wine or maize, drunk in shotsOgiOgiSoured fermented maize starch cooked to a smooth pap, eaten with akara or moin moinOkssusu GuksuOkssusu GuksuChewy corn noodles in cold or hot broth, a mountain-province stapleOkssusu TteokOkssusu TteokSteamed corn cakes, chewy and faintly sweet; everyday rice substitute.

  • 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…