It’s Corn Meal Season | Independent Newspapers Limited
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Food & Beverages, LIFE

It’s Corn Meal Season

Posted: May 2, 2015 at 12:27 am   /   by   /   comments (0)

ByYinka Shokunbi


 It’s another time of the year when farmers harvest the early corn; and already this special food consumed by almost everyone in various forms can be found in almost every street corner.

Maize (Zea mays) is known in some English-speaking countries as corn. It is a crop that is versatile by nature as it can be produced for consumption in many ways such as roast-corn; boiled corn, maize and cornmeal (ground dried maize) constitute yet another staple food in many regions of the world.

Corn or maize can equally be cooked with beans; maize meal is also used as a replacement for wheat flour, to make cornbread and other baked products.

Another meal that can be made from corn is the native pap, ogi or akamu.

Corn flakes are also a common breakfast cereal in North America and the United Kingdom, and are equally found in many other countries all over the world including Nigeria. Maize can also be prepared as hominy, in which the kernels are soaked with lye in a process called nixtamalization; or grits, which are coarsely, ground hominy. These are commonly eaten in the Southeastern United States, foods handed down from Native Americans, who called the dish sagamite.

The Brazilian dessert canjica is made by boiling maize kernels in sweetened milk. Maize can also be harvested and consumed in the unripe state, when the kernels are fully grown but still soft. Unripe maize must usually be cooked to become palatable; this may be done by simply boiling or roasting the whole ears and eating the kernels right off the cob.

Whether it is mixed in a salad or grilled to perfection on the grill, corn is indeed a great addition to any meal.

According to the International Institute of Tropical Agriculture (IITA), worldwide consumption of maize is more than 116 million tons, with Africa consuming 30% and SSA

21%. It has been proven that there are health-supportive antioxidant benefits from all varieties of corn, whether white, yellow, brown or red corn.

But recent research has shown the antioxidant benefits from different varieties of corn actually come from different combinations of phytonutrients.

Given its good fiber content, its ability to provide many B-complex vitamins including vitamins B1, B5 and folic acid, and its notable protein content (about 5-6 grams per cup), corn is a food that would be expected to provide blood sugar



• Two cups of fresh corn (shredded from comb)

•    Two cups of red or brown beans

• Ground pepper or dried chili pepper

• Cooking oil(preferably olive oil or palm oil)

• Large bulb of Onion

• Crayfish

•Shredded dried or smoked fish

• Bouillon cube

• Salt to taste


Method of cooking

• Wash corn and put in a cooking pot, add water to cover

• Boil corn for about one hour (if pressure pot is used, cook for 30minutes)

• When soft, add beans and cook for another thirty minutes

• Add ground or dried pepper,

• Slice and add onion

• Add cray fish and shredded fish

• Add cooking oil

•Add salt to taste and leave on low fire for all to mix and cook for fifteen minutes

• Adalu or Corn and Beans porridge is ready to serve.