As a follow up from my previous post about Corn Cous Cous, I have yet another recipe for you to read about. This one is cooked with onions, pastrami, olives and fresh tomatoes.
This delicious recipe is really simple to cook. It is gluten-free so it makes a great alternative to wheat cous cous. For more details click on my link to Corn Cous Cous Italian Style.
As a continuation of the Corn Cous Cous theme, which I wrote about 2 days ago, here is another recipe.
This is a variation of the original recipe; this one contains Chinese Sausage and Chinese Cabbage. I suppose you could call this one “Corn Cous Cous – Chinese Style”.
If you are in Belize, you need to befriend a Chinese person to find Chinese sausage. I have no idea where they get it from but this is a favourite one for a local chinese person to stash in their personal pantry. For everybody else, you can probably get it at your Chinese Grocery.
If you want the details on this recipe, click on Sausage and Corn Cous Cous.
Hello there, it is bun-eating Munchkin again!
Today, I want to talk about how to cook Corn Grits in a different way. This involves grinding whole corn and steaming it with a minimal amount of water which results in a cooked, gritty meal which behaves just like ordinary wheat cous cous. This is great because it is gluten-free and you are not eating the usual gloopy consistency associated with cooked corn (hominy/polenta).
For those interested, corn is one of the cheapest carbohydrates which you can buy in Belize. A 100lb bag of Mayan Corn (GMO-free, I might add) costs only $35 Belize Dollars (USD 17.50).
The trick is to thoroughly wash the starch out of coarsely ground corn. If you want to know how to prepare this click on Corn Cous Cous.