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

  • Chipa guazú

    Fresh-corn and cheese casserole, classic asado companion. Ready in 30 minutes prep and 50 minutes cooking. Serves 8. A salad…

  • Chimodho

    Rustic baked cornmeal bread, also called mupotohayi. Ready in 20 minutes prep and 50 minutes cooking. One loaf, 10 slices.…

  • Chorreadas

    Fresh corn pancakes griddled and topped with natilla or cheese. Ready in 20 min prep and 20 min cooking. About…

  • Chvishtari

    Cornmeal cakes packed with sulguni and fried until the cheese pulls. Ready in 20 minutes prep and 20 minutes cooking.…

  • Chupe de camarones

    Arequipa river-shrimp chowder with milk, corn and egg. Ready in 40 min prep and 50 min cooking. 6 servings. A…

  • Chuchitos

    Small firm corn tamales with tomato sauce and cheese. Ready in 1 hr prep and 1 hr 30 min cooking.…

  • Cicvara

    Rich creamy cornmeal and young cheese porridge. Ready in 10 minutes prep and 40 minutes cooking. Serves 6. A main…

  • Colada morada

    Spiced purple-corn and berry drink for Day of the Dead. Ready in 40 min prep and 1 hr 30 min…

  • Corn chaff

    Boiled corn and beans stewed with palm oil and spices. Ready in 20 minutes prep and 1 hour 30 minutes…

  • Corn dog

    Batter-dipped hot dog deep-fried on a stick. Ready in 20 min prep and 20 min cooking. 8 corn dogs. A…