Corn is an extremely popular food source, especially in the Americas, which is often ground into flour (and made into various dishes, from arepas to tortillas).
It is also used as animal feed and as an input for obtaining biofuels. Its name comes from the Taino word mahís, which literally translates “what sustains life”.
Some dishes prepared with corn
Through the drying and grinding of the corn grains extracted from their cobs, it is possible to obtain a fine flour, different from starch. This flour can be obtained by many methods, the oldest being nixtamalization: cooking the grains in water and lime to obtain a nixtamal that, ground, gives rise to the flour.
This technique comes from the ancient Mesoamerican peoples.
Arepas or toast
Fundamental in the Venezuelan and Colombian diet, they consist of round buns made of corn flour dough, which are eaten roasted or fried in the company of various fillings.
Cachapas or chorreadas
Typical of Colombia, Costa Rica and Venezuela, and with a strong presence in the Canary Islands due to trade with the latter nation, it consists of a kind of pancake made of corn flour and fresh corn grains, eggs, salt, sugar and a pinch of wheat flour, which is eaten stuffed with white cheese, curd, custard.
Tortillas In Mexico and Central America
corn flour tortillas are made, which are then fried, roasted or accompanied by different contents, depending on the dish: tacos, quesadillas, tostadas, flautas, etc.
Typical of Paraguay, southwestern Brazil and northeastern Argentina, it is the only solid soup in the world: a spongy and salty sponge cake made from corn flour, together with onion, coarse salt, eggs, fresh cheese, pork fat and other ingredients.
Very popular in Mediterranean Europe, as well as in the southern American cone, it is a food of boiled corn flour (or other flours, such as chestnuts or buckwheat), and is used as a base or thick dough to accompany, solid or liquid. , with sauces and other ingredients.
Why is corn important?
Corn is a central food in many cultures, especially American, and has been key in the fight against hunger in the world since its export to Europe and other continents.
In Africa it has been accepted to such an extent that many countries already consider it part of their typical gastronomy, since it is a very noble plant that grows in different climates and soils.