Baku Kitchen! An independent reference of traditional food

maize

316 dishes.

OliangOliangIced black coffee roasted with corn, sesame and soybean, sweet and smokyOlla de carneOlla de carneBeef and root-vegetable soup simmered all dayPaimePaimeSweet cornmeal and coconut parcel tied in banana leaf and boiledPamonhaPamonhaFresh corn paste steamed in husks, sweet or savoryPanadesPanadesFried corn empanadas stuffed with fish or beansPapPapmaize porridge served stiff with braai or soft with sugarPapaPapastiff maize porridge, the Basotho staple with morohoPapa de milhoPapa de milhomaize or millet porridge sweetened and sharpened with limePapa le mafiPapa le mafiStiff maize porridge eaten with thick soured milkPastel com diabo dentroPastel com diabo dentroPastry with the devil inside: fried turnover of spicy tunaPastel de chocloPastel de chocloSweet corn crust baked over beef pino and chicken in clay dishPastelitosPastelitosFried masa turnovers filled with meat and vegetables, topped with curtidoPastellePastelleSeasoned meat in cornmeal dough, steamed in a folded banana leafPeameal bacon sandwichPeameal bacon sandwichCornmeal-rolled back bacon on a bun; Toronto market iconPelamushiPelamushithick grape-must pudding set in squaresPerrerrequePerrerrequeBaked cake of ground fresh corn with cheese and cream, cut in slabsPesada de nancePesada de nanceNance fruit cooked with sugar and cornstarch into a set golden puddingPhalaPhalasoft maize porridge, sometimes enriched with groundnuts or sugarPinolilloPinolilloToasted corn-and-cacao drink, stirred and pleasantly grittyPispiliPispilicornbread baked with leeks, spinach and fresh gjizë curdPolentaPolentacreamy or grilled cornmeal, northern Italian staplePoonePooneGreen maize cobs roasted over coals at the roadside in late summerPorotos granadosPorotos granadosSummer cranberry-bean stew with corn, squash and basilPoshoPoshostiff white maize porridge accompanying beans and stewsPozolePozoleHominy and pork soup garnished with radish, cabbage, limeProjaProjacornbread with white cheese, everyday sidePuff-puffPuff-puffFried dough with beans and corn pap, the beignets-haricot comboPupusasPupusasGriddled masa cakes stuffed with cheese, beans, chicharrónPyongyang SojuPyongyang SojuState-distilled clear spirit from rice or maize, poured at official banquetsQuesadillaQuesadillaFolded tortilla griddled with melting cheese and fillingsQuesilloQuesilloSoft cheese and pickled onion in a tortilla with creamReina pepiadaReina pepiadaArepa filled with chicken and avocado mashed with mayonnaiseRepochetasRepochetasTortillas filled with cheese, folded and fried, topped with cabbage and creamRiguasRiguasGrilled fresh corn cakes cooked in banana leaves, eaten with creamRoasted cornRoasted cornFresh maize cobs peeled and roasted over coals at the roadsideRoasted mealiesRoasted mealiescorn cobs roasted over coals at roadside stands

  • 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…