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Cooking Hominy from Dried

Barriehie said:
Need to plant several rows for it to work, one day. 👍
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Here is my photo for an urban lot. Okra in front, corn in the back, turmeric on the right side, pole beans in the way way back. I think I harvested quite a few from this tiny area, even for my husband and I, we couldn’t eat the corn fast enough. 2 a day. We finally got sick of corn.
IMG_1887.jpeg
 
I wondered, because the corn is in buckets of liquid in the photo

Asking, because corn/maize/mielies are a staple in that region and nixtamalzation really enhances the nutrients
 
badjak said:
I'll check with my staff, but as far as I know nixtamalzation is unknown here
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Update:
The kernels are run through a roller mill at "coarse" setting. The inside gets crushed and that's it.
It can be soaked before cooking, but often it is not
It's boiled together with dry beans. Sometimes spinach or pumpkin is added
It's also eaten with sour milk and sugar
 
badjak said:
I'll check with my staff, but as far as I know nixtamalzation is unknown here
Click to expand...
Yes, thanks for that and that's what I had thought, so that photo is misleading for whatever reason.

I recall when we lived in Zim for a while back when, pairs of women pounding corn in tall wooden mortars with long pestles and guess they were making samp rather than cornmeal.

In these parts, the lye or alkaline solution for boiling and processing the dried corn for hominy is made by first burning the shelled corn cobs or saltbrush (local shrub, but any edible/non toxic dried plant material works) and then adding the ash and corn kernels to boiling water and simmering until the hulls slough off. At that point the corn kernels which are now hominy (i.e. nixtamalized) are rinsed off and either dried for storage, or added to the stewpot with meat to make the stew.

A relatively simple process that changes and increases the corn nutrient quality compared to untreated corn. Have wondered why it's never been adopted in Africa where corn is such an important staple.
 
Z-Cook said:
Yes, thanks for that and that's what I had thought, so that photo is misleading for whatever reason.

I recall when we lived in Zim for a while back when, pairs of women pounding corn in tall wooden mortars with long pestles and guess they were making samp rather than cornmeal.

In these parts, the lye or alkaline solution for boiling and processing the dried corn for hominy is made by first burning the shelled corn cobs or saltbrush (local shrub, but any edible/non toxic dried plant material works) and then adding the ash and corn kernels to boiling water and simmering until the hulls slough off. At that point the corn kernels which are now hominy (i.e. nixtamalized) are rinsed off and either dried for storage, or added to the stewpot with meat to make the stew.

A relatively simple process that changes and increases the corn nutrient quality compared to untreated corn. Have wondered why it's never been adopted in Africa where corn is such an important staple.
Click to expand...
Back in the day here they'd keep the fireplace ashes to make soap.
 
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