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CornmealCornmeal is flour ground from dried maize (corn) with usage ranging from bread to pesticides. It is a common staple food in many regions of the world. Steel ground yellow cornmeal, common in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool dry place. Stone ground cornmeal retains some of the hull and germ, lending a little more flavour and nutrition to recipes. It is more perishable, but will store longer if refrigerated. White cornmeal (mealie meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread. Blue cornmeal is made from the rarer blue corn or by adding blue food coloring to the cheaper yellow cornmeal. Nshima, Zambia Sadza, Zimbabwe Ugali, East Africa (aka. Sima, and Posho in Uganda) Mielie-meal or mealie pap, southern Africa Fufu (aka. foufou), Central and West Africa and Injera, Ethiopia, Somalia and Eritrea (called Lahoh in Eritrea) may sometimes utilize cornmeal as an additional ingredient. Mămăligă, Romania Farina di granturco, Italy (not the same as farina which is made from wheat.) Polenta, southern Europe - especially Italy Arapash or Harapash, Albania - similiar to the Romanian style but often combined with lamb organs, or/and feta cheese (like the greek feta ) Masa, used for making tortillas and tamales in Central America, and South America' Fubá, Brazil Funchi, a cornmeal mush consumed on the island of Curaçao Grits Cornbread Hominy Mush Jonnycake As a releasing agent to prevent breads and pizza from sticking to their pans when baking As a natural pesticide as some insects' digestive organs will swell after consuming cornmeal and water, causing them to die. Check out the following recipes that are tagged "Cornmeal":
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