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Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta, though different from Italian polenta) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk, vanilla, and nutmeg. In the Philippines, hominy (Tagalog: lagkitan) is the main component of dessert binatog. [11]
Gizzard of a chicken. The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans.
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [1] [2] [3] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour.
Corn on the cob – Whole sweet corn, consumed as food; Corn relish; Corn sauce; Esquites – Corn-based Mexican street food dish; Gofio – Toasted flour from the Canary Islands; Grontol – traditional meal from Central Java area of Indonesia made from boiled corn kernels that have been soaked overnight, and mixed with steamed grated coconut.
The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose , the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn.
After fermentation, the kenkey is partially cooked, wrapped in banana leaves, corn husks, or foil, and steamed. [4] There are several versions of kenkey, such as Ga and Fante kenkey. The Ga kenkey is more common in most parts of Ghana. Ice kenkey is a meal made from kenkey mixed with water, sugar, powdered milk, and ice. [1]
Chipa jasmine: it is made with 3/4 cassava starch and 1/4 wheat flour, Paraguay cheese, grated cheese, pork fat, eggs and other ingredients. It is the least heavy variety since it does not carry the load of all the cassava starch. Chipa manduví: manduví means "peanut" in Guarani, and is made with a mixture of cornmeal and ground peanuts. [16]
It is generally boiled and served as a side dish. It is also processed into a flour and used to make chipa, a name for a type of bread made with queso paraguayo, milk, butter, and eggs (dairy and chicken having been introduced by the European settlers in the 16th and 17th centuries).