10 délicieuses recettes corn du monde entier
A traditional Colombian fermented corn and fruit drink, often enjoyed for its refreshing and slightly tangy flavor. This recipe combines the earthiness of corn with the tropical sweetness of pineapple and the unique citrusy notes of lulo.
A vibrant and flavorful Peruvian green tamale, featuring a tender corn masa infused with fresh cilantro and a savory chicken filling. The bright green hue comes from the generous use of herbs, making it a visually appealing and delicious dish, often reserved for special occasions.
A hearty and flavorful stew combining tender chicken pieces with sweet corn and a rich, savory broth, often thickened with a cornmeal base. This dish offers a delightful balance of sweetness from the corn and the savory depth of the chicken.
Cachupa Rica is a hearty and flavorful stew, considered by many to be the national dish of Cape Verde. It's a rich version of the traditional Cachupa, made with a variety of meats, corn, beans, and vegetables, slow-cooked to perfection.
Sanga is a hearty and nutritious dish made from cassava and corn flour, often served as a staple accompaniment to various stews and sauces in Cameroon. It's a versatile dish that can be prepared in different consistencies, from a firm dough to a softer porridge.
Sweet Ecuadorian tamales made from fresh corn, milk, sugar, and sometimes cheese, steamed in corn husks. They are a popular snack or dessert, especially during harvest seasons.
Chenchén is a traditional Dominican dish made from ground corn, often referred to as 'cracked corn' or 'hominy'. This creamy and savory preparation is enriched with coconut milk, creating a comforting and flavorful meal that can be served as a side dish or a light main course. It's particularly popular in the San Juan de la Maguana region.
A vibrant and flavorful seafood boil, packed with a variety of fresh seafood, corn, potatoes, and sausage, all simmered in a rich, spiced broth.
Crispy, savory fried turnovers filled with seasoned fish or chicken, often enjoyed as a popular snack or appetizer in Belize.
A traditional fermented beverage made from jora (sprouted corn) and barley. It has a slightly sweet and tangy flavor and is a staple in Ecuadorian festivities and gatherings.
