Recipes

Tortillas of maize

Ingredients.

Clean grains of white maize

Water

Lime (Calcium hydroxide)

Amount.

6 kg

12 L

30 gram

Method.

1. Mix maize and water
2. Cook the maize at 94 C0for 50 min.
3. Stand (steeped) overnight or 12 hr
4. Decanting supernatant
5. Cooked maize (Nixtamal)
6. Washing of nixtamal for 1 to 2 times with clean potable water
7. Milling of the nixtamal and add water if is necessary
8. Obtaining the masa
9. Hand moulding into flat cakes (120 grs large tortillas or 40 grs for small tortillas
10. Baking on hot griddle (comal) for 1-2 min both side for tortillas of 120 gr

Chicha (Peruvian style)

Ingredients.

Yellow Maize dried or jora (sprouting Maize)dried

Scent nail/clove

Water

Brown sugar formed into block

Quinoa

Whole grains of white maize

Amount.

1/2 kg

2 tablespoon

18 L

1 1/2 Kg

100 gr.

200 gr.

Method.

1. When maize start sprouting (Jora) it is collected, dried by sun and grinded.
2. The "Jora" is cooked with soft agitation in a pan with water and the scent nails.
3. Shake smoothly to avoid burning of the product and cook for 8 hours, adding water as much is required to prevent burn.
4. Then strain the cooked product through a gross fabric of straining.
5. Let the product cool
6. Transfer the product into a mud pot
7. Addition of the block of brown sugar, the quinoa and the whole kernels of maize grains
8. Cover the mud pot
9. The liquid is leaved in the pot for 8 days for fermentation
10. Check and shake it once a day.
11. It is tasted to test sweetness and texture, adding water or sugar if it is necessary.

Ingredients.

Clean grains of red maize (Pujagua)
Cacao

Cinnamon

Seed sweet pepper

Amount.

3 kg

1 kg.

15 gr.

250 seeds

Method.

1. Heat the maize and water mixed until get boiling
2. Strain the maize by draining the water
3. To toast the maize until it get slightly brown in colour
4. To toast the cacao and remove the peel
5. To mix maize, cacao, cinnamon and seeds of pepper
6. To grind until fine size of particles.
7. The product can be solved in water or milk and sweeten with sugar as much is required, and it is served cold with chips of ice.

Ingredients.

White dry maize

Water

Sal

Amount.

1 kg

4 litres

to the pleasure

Method.

1. Toast the cleaned maize in a mud pot of wide mouth until it become golden to slightly brown in colour.
2. To grind the maize until it get fine grains
3. Cooling.
4. Put the grinded grain (pinol) into a container, add the water and shake until it become homogeneous.
5. Add small pieces of ice and it is ready for drinking. Also it may be served adding a little of salt or sugar.

It yields about 12 standard glasses.

Ingredients.

White dry maize

Back meat of pork

Lard of pork

Onions of medium size

Garlic cloves

Tomatoes

Potatoes

Small sweet pepper

Grains of Bixina orellana (Achiote)

Rice

Plantain leaves

Chilli "congo" or "pikin"

Salt

Water

Amount.

7 Lbs.

3 Lbs

1 Lt

4

4

2

3

3

24

10 Oz.

12

24 units

at to pleasure

at to pleasure

Method.

1. Cooking of the maize kernels until the kernels burst.
2. To separate the cooking water and then wash the burst kernels.
3. To grind the maize grains with the disc mill or stone mill (piedra de moler) until they become a masa of grain fine.
4. While the burst kernels are grinding add to the masa, finely shopped a part of the pork lard, onions and garlic, and the salt to the pleasure. Then pre-cook evenly this mix of ingredients and the masa and let stand before it is used.
5. The pork meat is cut in portions approx. of 4 ounces each and is mixed with the bixina seeds, onions, garlic and salt to the pleasure. The rice is washed with water and it is let it to strain. The plantain leaves are blanched on a fire and should be removed the central vein of each leaf...
6. Packaging and tying of the portions: Over two pieces of plantain leaves approx 35-40 cms length of each sides (square) are set the ingredients in the following order: the maize masa, the pork meat, the rice, the sweet pepper sliced, the slices of onions, slices of tomatoes, slices of potatoes and the chillies (2 whole chillies per portion).
7. Once all the ingredients are portioned above the plantain leaves, these are folded overlapping the extremes and folding inside for forming a rectangular and cylindrical body of masa which is tied with a natural thin cord.
8. Finally, they are put into the pan with a little of water and the nacatamales are cooked for a time of 5 hours. Once cooked then they are ready to be eaten.
9. It yields approximately 12 nacatamales or portions.

Recipe 6

Ingredients.

Pre-cooked white maize flour

Salt

Water

Oil

Amount.

2 cups

1 teaspoon

as is indicated

as is indicated

Method.

1. Put approximately 1 cups of water into a bowl and add the salt and little of oil.
2. Then add slowly and progressively the flour solving it in the water and kneading it and avoiding the formation of clumps.
3. The dough knead finalise when the dough is soft and it is not sticky.
4. Formatting small balls of dough and flattens it symmetrically.
5. Heat a hot plate or griddle and put some oils drops, put the arepa over it.
6. Cooke the arepas until they release off from the hot griddle in both side.
7. Put the arepas into the oven previously heated to 350 ºC and let them until become spongy and brown.
8. The arepa can be served with cheese, buttermilk, meats, beans, eggs, etc. in breakfast or dinner.
9. This yields portions for 4 to 6 persons.

Tamale pisque

Ingredients.

Clean grains of white maize

Water

Lime (Calcium hydroxide)

Amount.

6 kg

12 L

30 gram

Method.

1. Cook the maize in water with 15 grs of lime (calcium hydroxide) until the kernels of maize are burst.
2. Eliminate the cooking water by straining the kernels and then wash with clean water until the maize lower tip or pedicel is removed.
3. Grind the maize until a masa of fine grain is obtained by using milling discs.
4. Packaging the portions: Over two overlapping pieces of plantain leaves approx 40 cm length of each side (square) are set a portion of the grinded fine masa of 11 cm of large, 5.5 cm width and 2 cm of height.
5. The portion of masa over the plantains leaves is wrapped by folding the tips or extremes of the remaining leaves very closely.
6. Once the tamales are packed in an appropriate way they must be cooked. Therefore, they are put orderly within a pan and water is added until _ of the capacity of the pan.
7. The tamales will be cooked until they get a solid consistency.
8. Once they are finally cooked, they are let stand to cooling.
9. It yields approx. 16 tamales or units.

Yoltamal

Ingredients.

Maize green ears tender

Hard cheese

Sugar

Buttermilk

Maize green sheets

Amount.

25

1 Lb

1/2 Lb.

1/2 Lb.

20 units

Method.

1. Remove the cover sheets of the maize ear and eliminate the silky hairs.
2. To scrape the maize kernels by using a knife.
3. The kernels so obtained are mixed with ground cheese, the sugar and the buttermilk.
4. All the mix is grounded finally.
5. Packaging of the masa: formatting in cylindrical form the maize green ears sheets to be used for wrapping the masa. Fill the masa into the sheets formatted and fold the extremes. Then put the small packages of wrapped masa into the pan in vertical position.
6. Add water until the half of the pan and cook to smooth fire for one tour.
7. The final product can be eaten hot or cold.
8. It yields 20 units approximately.

Tortillas of maize (millenary recipe)

Ingredients.

Clean grains of white maize

Water

Lime (Calcium hydroxide)

Amount.

6 kg

12 L

60 grams

Method.

1. Washing of maize removing impurities, then separate the water
2. Add 2 litres of water to 1 kg of maize (ratio water:maize;2:1)
3. Cook the maize slowly turning around with a wood spoon until it gets boiling (let 3 min).
4. Stand (steeped) overnight
5. Next day decanting supernatant (nejayote)
6. Cooked maize (Nixtamal, is ready when a cooked kernel can be easily peeled by hands)
7. Washing of nixtamal for 1 to 2 times with clean potable water
8. Milling of the nixtamal with the metate a manual milling with stones or electric milling, adding water if is necessary
9. Obtaining the masa
10. Hand moulding into flat cakes (120 grs large tortillas or 40 grs for small tortillas
11. Baking on hot griddle (comal) for 1-2 min both side for tortillas of 120 grs

Atol duro

Ingredients.

Maize dried and cleaned

Sugar

Milk

Anis essence

Amount.

2 Lbs.

1 1/2 Lbs.

2 L.

1/2 teaspoon

Method.

1. Soaking the Maize 12 hours and then eliminate the water.
2. Grind the maize finely and dilute the masa into water then to strain it through a cotton cloth.
3. Let stand the diluted and strained masa for a while and then decant the supernatant and keep the bottom phase.
4. Add to the solid phase the milk, the sugar and the essence of anis and mix it.
5. Cook with smooth fire and turning around slowly with a large spoon wood until it become thick, once the second boiling come up now it is ready.
6. Put the tick atole within a deep plate of wide mouth and let it to cool.
7. Cut the atole in pieces

It yields portions for 15 persons.

Chapattis

Ingredients.

Maize flour

Water

oil

Amount.

1 1/2 cup

2/3 cup

1 tbsp

Method.

• Mix the flour and water together and knead in the oil.
• Cover with a damp cloth, plastic bag or put underneath an inverted bowl and leave for 2 to 2 1/2 hours.
• Divide into 3 balls and roll out with the roll pin to 15 cm.
• Heat a frying pan without any fat or oil in it. Cook each chapatti in the pan for about 30 seconds on each side until it begins to puff. Repeat for all.

Boiled maize cobs

Ingredients.

Maize/corn

Water

Salt

Amount.

One or two, since this is eaten as a side.

Enough to cover

2 teaspoon

Method.

1. Take the husks off the maize, and rinse them if desired.
2. Place the maize in a pot and add enough water to cover it.
3. Add about 2 teaspoons of salt.
4. Cook the maize until it is soft.
5. Drain the maize.

Depending on the size, each person will probably want one.

Serve as a side to a meal.

KOKORO

Ingredients.

Maize flour

Gari

Sugar

Oil

Salt

Water

Amount.

500gm (18 ounces)

200gm (7 ounces)

300gm (10 ounces)

Enough for frying in a pan

1 teaspoon

4 cups

Method.

1. Boil about 4 cups of water.
2. Add some water to the corn flour, and mix as you add. Should you want a stiff mixture, so don't add too much water.
3. Allow to cool lightly.
4. Add gari (fermented flour from cassava), sugar and salt and mix thoroughly with your hand to get a stiff and smooth mixture.
5. Roll on oiled or floured board.
6. Add oil to a pan, so that it is about 1 inch (2.5 centimetres) or more high.
7. Heat the oil.
8. Place the rolled dough into the oil and deep fry until golden brown.

Serve hot or cold.

Aadun

Ingredients.

Maize or corn (dried)

Salt

Palm oil

Dried Pepper

Green leaf or foil

Onion if desirable

Amount.

2 cups

-

-

-

-

-

Method.

1. Place the maize or corn in a hot pan
2. Heat for about 15-30 or more minutes
3. Allow it to brown
4. Grind on a local stone or a Grinder until powdered (the onion too if desired).
5. Add salt, palm oil, pepper and stir until mixed properly.

Serve in foil or local leaf for about 5 people.

Ogi (Nigeria)

Ingredients.

Maize

Water

Amount.

2 Kg

4 L

Method.

1. Clean well the maize.
2. Soaking into the water (12-72 hours)
3. Wet milling adding water and then sieve it on a fine cloth muslin
4. Let to ferment (1 to 3 days)
5. Decant the water supernatant
6. The remaining sediment is the Ogi slurry
7. It ready to be boiled and served in the form of porridge. The porridge contains approximately 90 percent of moisture content.

Kenkey (Ghana)

Ingredients.

Maize

Water

Amount.

2 Kg

4 L.

Method.

1. Clean well the maize.
2. Soaking into the water (24-48 hours)
3. Decant the water
4. Then, grind
5. Add water in the ratio 1:2, milling maize to water
6. Let to ferment (1 to 4 days)
7. Divide the fermented dough in 1/3 and 2/3 parts.
8. The 1/3 parts of dough is added with 2 parts of water and salted then mixed and cooked.
9. The 2/3 parts of dough previously prepared now should be mixed with the 1/3 cooked dough prepared as above.
10. Now it is ready the Kenkey mass
11. This mass is wrapped in maize or plantains leaves and then boiled
12. This is called Kenkey

Basic Maize Bread

Ingredients.

Cornmeal

Eggs beaten

Buttermilk

Bacon drippings, melted, or veg. oil

Amount.

2 cups

2

2 cups

2 Tablespoons

Method.

1. Heat oven to 450 degrees.
2. Grease your 9-inch skillet with about 2 tablespoon of shortening or oil (Use bacon drippings instead if available).
3. Leave oil in bottom of pan... Place pan in oven to heat....
4. Combine cornmeal, 2 eggs, buttermilk, and the melted bacon drippings. Mix well.
5. A whisk does this nicely.
6. Pour into hot skillet. Batter will sizzle.
7. Bake at 450 degrees for 35 minutes or until golden brown. Serves 6 to 8.

Hint: Sprinkle a little cornmeal in the hot pan before adding the batter. It will brown and add a crispier texture. If using plain cornmeal, add 2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of regular meal.

Sweet Maize Bread

Ingredients.

All-purpose flour

Corn flour

Sugar

Baking powder

Salt

Egg, beaten

Sour cream (can use non-fat)

Milk

Butter or margarine, softened

Amount.

1 cup

1 cup

1/4 cup

1/2 tsp.

1/2 tsp.

1

1 cup (8 oz.)

1/3 cup

1/4 cup

Method.

1. In a bowl, combine the dry ingredients.
2. In another bowl, combine egg, sour cream, milk, and butter.
3. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan.
4. Bake at 400 degrees for 20 to 30 minutes or until a toothpick comes out clean.
5. Serve warm (8 to 10 serves/makes

Cususa (distilled)

Ingredients.

Dry and clean maize

Brown sugar formed into blocks

Water

Amount.

13 lbs

5 Lbs.

5 L

Method.

1. Put the maize grains on a layer of sand or bags made with natural fibre and watering every day for 4 days. The fourth day emerge the little plant from each grain.
2. Wash the germinated maize and put it then into a big mud pot together with the grinded brown sugar adding the water
3. Let stand for 4 days the mixed taking care of covering the pot
4. After 4 days the fermented process should finish.
5. Now is obtained the final fermented product (called "chicha muerta") is ready to be distilled
6. Distillation consists of boiling the fermented liquid product previously obtained by condensing the vapours (alcohols) through a refrigerated coil tube which are finally collected in transparent glass recipient.

3 qualities of distilled can be obtained, a, b and c and 4 litres of distilled can be expected.

Enchiladas

Ingredients.

Masa of tortilla

Vinegar of fruits

Vegetal oil

Chilli pikin or Congo (small red chilli)

Achiote (Bixa orellana)

Salt

Plastic fibre

Amount.

1 Lb.

1/4 L.

1/2 L.

1 Oz.

10 Seeds

At pleasure

A piece

Method.

1. Mix well the masa with salt and the ground seed of achiote.
2. To separate portions of 1/2 Oz of the mix.
3. Flattening the masa on a flan surface like the press tool to make tortillas using a plastic sheet to avoid sticky of the masa. Otherwise use a pin roller.
4. Then fry the pieces flattened in boiling oil until it get crispy texture
5. Once fried, let cool and then dressing with a hot sausage

The sausage can be prepared grinding the chilies and mixing with the Vinegar. Then the cooked enchiladas are dressed with this sauce and now there are ready to be served.

It gives 32 serves