10 lÀckra cornmeal-recept frÄn hela vÀrlden
Fried or baked savory fritters made from cornmeal and flour, often served as a side dish or snack. They are a staple across the Caribbean, with each island having its own slight variation.
Djenkoume are savory cornmeal cakes, often served as a side dish or accompaniment to stews and sauces. They are made from cornmeal cooked in a flavorful tomato and onion base, seasoned with spices, and can be formed into cakes or served as a thick porridge.
A comforting and rustic dish featuring creamy mÄmÄligÄ (cornmeal porridge) served with sautĂ©ed mushrooms and a generous dollop of rich sour cream. This is a staple in Moldovan households, often enjoyed as a side or a light meal.
TĂŽ (also known as Saghbo) is a fundamental staple in Burkina Faso, a smooth, dense porridge made from millet, sorghum, or corn flour, served with a flavorful sauce. This recipe features a classic okra sauce, providing a nutritious and satisfying meal that is central to Burkinabe cuisine.
A staple dish in Burundi, consisting of firm cornmeal porridge (bugali) served with a rich, savory meat sauce made from ground beef and vegetables.
Gufonginho de Batata Doce are small, fried pastries made from a dough of cornmeal and sweet potato, offering a slightly sweet and satisfying bite. They are a popular treat in Cape Verde, often enjoyed as a snack or dessert.
A hearty and nutritious dish from Cape Verde, Cuscuz com FeijĂŁo combines the comforting texture of cornmeal porridge with the earthy flavors of beans. Often served as a breakfast or a light meal, it represents the staple ingredients of the islands.
Xerém is a traditional Cape Verdean dish made from ground corn (similar to polenta or grits), often prepared with coconut milk and served as a side dish or a light meal. This version includes fresh tuna and is a flavorful representation of island cuisine.
A staple dish in Benin, PĂąte de MaĂŻs is a dense cornmeal paste often served with a rich and flavorful peanut sauce. This combination is hearty, satisfying, and a cornerstone of Beninese cuisine.
A hearty and rustic dish from Northern Albania, this kacamak is a thick cornmeal porridge enriched with local white cheese and generous amounts of butter, offering a taste of traditional mountain cuisine.
