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

  • Bamba

    Peanut-butter puffed corn snack, national childhood icon. Ready in n/a prep and n/a cooking. 1 bag, but nobody makes it…

  • Bangchang

    Cloudy home-brewed beer of fermented maize, rice or millet, served warm. A wine & spirit recipe from Bhutan.

  • Banosh

    Hutsul cornmeal cooked in sour cream with bryndza, cracklings. Ready in 10 min prep and 35 min cooking. 4 servings.…

  • Beignets haricots bouillie

    Fried dough balls with stewed beans and hot maize porridge, the office breakfast. Ready in 30 minutes prep and 1…

  • Blue drawers

    Sweet cornmeal and coconut pudding tied in banana leaf and boiled. Ready in 30 min prep and 1 hr cooking.…

  • Bogobe

    Sorghum porridge, often soured as ting, eaten morning and night. Ready in 5 min prep and 50 min cooking. 6…

  • Bollos

    Boiled corn-dough rolls wrapped in husks. Ready in 30 min prep and 2 hr cooking. 12 bollos. A snack recipe…

  • Bojalwa

    Homebrewed sorghum beer for village gatherings. A wine & spirit recipe from Botswana.

  • Borde

    Thick, sour, low-alcohol beer of maize and barley, drunk by the gourdful. A wine & spirit recipe from Ethiopia.

  • Bota

    Soft morning porridge stirred with peanut butter or jam. Ready in 5 min prep and 20 min cooking. 4 servings.…