Baku Kitchen! An independent reference of traditional food

maize

316 dishes.

TesgüinoTesgüinoCloudy low-alcohol beer of sprouted maize, drunk from gourds at gatheringsThobwaThobwasweet fermented maize and millet drink, cloudy and refreshingTicucosTicucosSmall corn tamales filled with mashed beans and loroco flower budsTihoveTihoveCracked maize simmered slowly with groundnut flour and beansTinkhobeTinkhobeboiled whole maize kernels, chewy everyday stapleTisteTisteCold drink of toasted maize and cacao, whisked and drunk from a jicaraTlacoyosTlacoyosOval masa patties stuffed with beans or fava, griddled and topped with nopalesTlayudaTlayudaHuge crisp tortilla spread with pork lard, beans, quesillo and grilled meatTogwaTogwaLightly soured maize or millet gruel, drunk cool and unfilteredTojoríTojoríHot maize porridge drink with cinnamon, sold at dawn in winterTom brownTom brownRoasted maize and groundnut porridge fed to children and convalescentsTorrejitas de maíz nuevoTorrejitas de maíz nuevoFritters of freshly ground young corn, fried and eaten with cheeseTortilla soupTortilla soupTomato broth with fried tortilla strips, avocado, pasilla chileTostadasTostadasCrisp tortillas topped with guacamole, beans, or salsaTripa mishquiTripa mishquiGrilled cow intestine on skewers, served with hominy and potatoTrucha del TiticacaTrucha del TiticacaLake trout fried or grilled, served with chuño and mote at the shoreTswiiTswiiWater lily tubers boiled with beans or maize into a soft mashTuo zaafiTuo zaafiSoft millet-corn swallow with ayoyo jute-leaf soup, northern stapleUgaliUgalistiff maize-meal staple molded by hand to scoop stews and greensUmcombotsiUmcombotsitraditional sorghum beer brewed for ceremoniesUmngqushoUmngqushosamp and beans simmered soft; Xhosa staple Mandela lovedUmqombothiUmqombothicreamy sorghum and maize beer brewed for ceremoniesUmutsimaUmutsimaDough of cassava and maize flour, stiffer and paler than ubugaliUmvuboUmvuboCrumbled cold pap stirred into thick sour milkVori voriVori voriChicken broth with corn-and-cheese dumpling ballsXerémXerémCracked-corn dish cooked soft, served at festivalsXimaXimasmooth maize-meal porridge scooping up matapa and curriesYoltamalYoltamalFresh young corn tamal steamed in its own husk, eaten with cream

  • 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…