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

  • Catrachas

    Crisp tortillas spread with refried beans and crumbled cheese. Ready in 10 min prep and 15 min cooking. 12 catrachas.…

  • Chacá

    Cracked corn simmered in coconut milk with cinnamon, cloves and raisins. Ready in 15 min prep and 2 hr 30…

  • Changaa

    Harsh clear spirit distilled from maize or millet mash, potent and cheap. A wine & spirit recipe from Kenya.

  • Champús

    Cold maize drink with lulo, pineapple, panela, clove and cinnamon. Ready in 20 min prep and 2 hr 20 min…

  • Chaparro

    Clear maize moonshine distilled in the countryside, drunk in shots. A wine & spirit recipe from El Salvador.

  • Chanm chanm

    Toasted maize ground to powder, eaten dry with sugar or milk. Ready in 20 minutes prep and 30 minutes cooking.…

  • Chenchén

    Cracked corn steamed with coconut milk until fluffy, served with goat stew. Ready in 15 min prep and 1 hr…

  • Chibwantu

    Sweet-sour maize drink thickened and set with wild munkoyo root. Ready in 30 minutes prep and 40 minutes cooking. About…

  • Chicharrón de cerdo

    Pork crisped in its own fat with chicha, served with mote. Ready in 20 minutes prep and 2 hours cooking.…

  • Chicha fuerte

    Strong fermented maize drink served at village and Indigenous festivals. A wine & spirit recipe from Panama.