Cornmeal

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Cornmeal

Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.[1] In Mexico, very finely ground cornmeal is referred to as corn flour.[1] When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa flour, which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.

Types

There are various types of cornmeal:

Regional usage

Caribbean

East Asia

Rest of Sub-Saharan Africa

Southern Africa's Nshima cornmeal (top right corner), served with three relishes.

Europe

Horn of Africa

East Africa

Indian Ocean

This is a local dessert dish made from maize flour in which milk, sugar, dried sultanas and cardamon powder are cooked together. The cooked paste is poured on a tray and coconut powder is sprinkled thereon and left to cool. This dessert is often cut into triangular shapes and can be bought from food vendors in the streets of Port Louis and also in market fairs around the island.

South America

Grindstones inside Mingus Mill, in the Great Smoky Mountains of North Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the grindstone (center). The grindstone grinds the corn into cornmeal, and empties it into a bucket (lower left). The grindstones are turned by the mill's water-powered turbine.

North America

A corn muffin.

South Asia

In parts of northern India and Pakistan ground corn flour is used to make thick slabs of bread which can be eaten with a wide variety of curry dishes or it can be coated in clarified butter or ghee and eaten with yogurt or lassie which is a yogurt based drink especially in summer.

See also

References

  1. ^ a b Herbst, Sharon, Food Lover's Companion, Third Edition, Pg. 165, Barrons Educational Series Inc, 2001
  2. ^ a b c Kilbride, Philip; Goodale, Jane; Ameisen, Elizabeth, eds. (1990). Encounters With American Ethnic Cultures. Tuscaloosa, Alabama: University of Alabama. p. 82. ISBN 0-8173-0471-1. Retrieved July 24, 2010.
  3. ^ "Section II: Food Commodity Fact Sheets". Commodities Reference Guide. USAID. Archived from the original on 2013-02-17. Retrieved 2013-10-26.
  4. ^ chefbrad (2008-05-02). "Ugali Recipe (African cornmeal mush)". Whats4eats. Retrieved 2020-05-28.
  5. ^ a b Blazes, Marian. "Masarepa - - Precooked Corn Flour for Making Arepas". About Food. Retrieved July 8, 2015.
  6. ^ "La storia della polenta" [The history of polenta]. I primi d'Italia (in Italian). Archived from the original on 2 December 2013. Retrieved 31 January 2016.
  7. ^ "Fried Cornmeal Mush Recipe". Allrecipes. Retrieved 2018-11-26.
  8. ^ Network, The FOURnet Information. "Samp - Recipe - Cooks.com". www.cooks.com. Retrieved 2018-11-26.