I've been playing around with nixtamalizing corn, after having bought a large sack of flint corn.
Fresh tortillas are awesome. A crispy-chewy texture that I don't get using masa harina (and far tastier than storebought). Muffins made with fresh ground masa are also a hit. As we've entered into fall, I'm really liking the subtle corn flavour when I use fresh masa to thicken soups. And masa in hot water makes a nice soothing drink.
This morning I started wondering whether anyone processes cornmeal via fermentation (ie to eat, not as beer or spirits).
Lo and behold Africa! Ghana ga kenkey is a traditional dish made from fermented corn dough. The fermentation improves nutrient bioavailability, similar to nixtamalization.
https://hospitalitygh.com/how-to-prepare-ghana-ga-kenkey/
So while poor Europeans and Americans were getting sick and dying from pellagra, Indigenous folks on 2 different continents had figured it out.
#FoodScience #Nutrition #Corn #FoodHistory #Nixtamalization #Fermentation #Pellagra #Ghana #Africa #Indigenous