Maize flour

badjak

badjak

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I got given a bag of it
Now what to do with it?
I know I don't like it as a porridge (thick porridge is the staple meal here, nshima (Zambia), sadza (Zimbabwe), umgali (Uganda), mielie pap (South Africa), Posho (Kenya))
Anyway, don't like it
I tried as part of pasta sheets, mixed in with bread. Still no fan, though I love maize/corn on the cob, even the not sweet version.
So far all I found is to use it on the pizza peel, but it's going to take me 25+ years to finish it that way
So for clarity, this is not maizena. It's closer to semolina.

Please give me some ideas
(I don't like cornbread either. Too gritty)
 
Make some arepas.
Make some Mexican tamales.
Try it for polenta, but add some bacon or onion because polenta on its own is sort of meh!
Make some bollos pelones - no translation, but basically it's a ball of maize flour, stuffed with spiced meat, then cooked/baked in a rich tomato sauce.
 
badjak said:
I got given a bag of it
Now what to do with it?
I know I don't like it as a porridge (thick porridge is the staple meal here, nshima (Zambia), sadza (Zimbabwe), umgali (Uganda), mielie pap (South Africa), Posho (Kenya))
Anyway, don't like it
I tried as part of pasta sheets, mixed in with bread. Still no fan, though I love maize/corn on the cob, even the not sweet version.
So far all I found is to use it on the pizza peel, but it's going to take me 25+ years to finish it that way
So for clarity, this is not maizena. It's closer to semolina.

Please give me some ideas
(I don't like cornbread either. Too gritty)
Click to expand...
In the US, cornbread isnt gritty. Can you mill it finer? Are you adding leavening? I like mine with a little sugar too.
 
JAS_OH1 said:
In the US, cornbread isnt gritty. Can you mill it finer? Are you adding leavening? I like mine with a little sugar too.
Click to expand...
It's quite finely milled. Not as fine as maizena, a little coarser than flour
I can try make it finer. Worth a trial batch.
I've added some to bread, I think 10% or so. So that was leavened (sourdough). It was OK, but I prefer bread without
Same to the pasta I made, here I used 50%. Also nicer without

I don't like sweet stuff, so anything there is out.
 
karadekoolaid said:
Make some arepas.
Make some Mexican tamales.
Try it for polenta, but add some bacon or onion because polenta on its own is sort of meh!
Make some bollos pelones - no translation, but basically it's a ball of maize flour, stuffed with spiced meat, then cooked/baked in a rich tomato sauce.
Click to expand...
That last one sounds intriguing :)

I'll keep trying things.
Maybe pancakes ...
 
badjak said:
It's quite finely milled. Not as fine as maizena, a little coarser than flour
I can try make it finer. Worth a trial batch.
I've added some to bread, I think 10% or so. So that was leavened (sourdough). It was OK, but I prefer bread without
Same to the pasta I made, here I used 50%. Also nicer without

I don't like sweet stuff, so anything there is out.
Click to expand...

It does sound like the texture of polenta. Polenta is good with acidic flavourings as it is rather bland. And it needs a good stock. Parmesan works well with it.

How much have you got in weight?
 
badjak said:
That last one sounds intriguing :)

I'll keep trying things.
Maybe pancakes ...
Click to expand...
In the US we call those Johnny cakes. You don't add syrup or honey to pancakes? The cornbread I make is less sweet than Johnny cakes.

For some reason my cornbread comes out fluffy and moist and to me it's not gritty. There is a brand I buy that I like and I think it has both baking soda (sodium bicarbonate) and baking powder in it.
 
No nothing sweet for me...
The pancakes will just be a stand in for tortilllas, plus the ones I am thinking of are just slightly thicker than crepes, but nothing like American pancakes.
 
badjak said:
No nothing sweet for me...
The pancakes will just be a stand in for tortilllas, plus the ones I am thinking of are just slightly thicker than crepes, but nothing like American pancakes.
Click to expand...
I call my pancakes "pancrepes", lol. I don't like thick pancakes usually either. Unless I put fruit and oats in them because they need the heft then.
 
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