🌽How the World Eats Corn (Nigeria, Mexico, Cambodia, Indonesia, India)
Beryl Shereshewsky・14 minutes read
Various participants from different countries share corn-based dishes in the video, each offering unique flavors and cultural significance, showcasing the versatility of corn in culinary creations. The dishes range from warm beverages like atole de elote from Mexico to savory dishes like adalu from Nigeria, providing a diverse and delicious array of corn-inspired recipes that celebrate cultural heritage and culinary creativity.
Insights
- Atole de elote from Mexico is a warm corn-based beverage made with fresh corn and thickened with maiz flour or corn starch, offering flavors like pecan, chocolate, and strawberry, cherished by Evania for its celebration of fresh corn sweetness and summer memories.
- Adalu from Nigeria, a savory dish of black-eyed peas and corn cooked in palm oil, tomatoes, peppers, and spices, is a comforting Yoruba favorite often paired with plantains or bread, showcasing the rich culinary heritage of Nigeria and the Yoruba people.
Get key ideas from YouTube videos. It’s free
Recent questions
What is atole de elote?
A warm corn-based beverage from Mexico.
What is bhutte ka kees?
A sweet, sour, and creamy dish from India.
What is adalu?
A savory dish from Nigeria.
What is jasuke?
A dessert of steamed corn with melted cheese.
What is Bor Bor Pot?
A Cambodian corn dessert made with coconut milk and tapioca pearls.
Related videos
JennaMarbles
Corn on the Cob But Instead of the Corn Bone It's A Hotdog
Lori Beccarelli
NUTR 310 - Africans
Celebrating Appalachia
A Traditional Appalachian Meal and How to Make Fried Corn
Beryl Shereshewsky
Have You Ever Tried These 5 Cups of Tea?
Eatbook
We Ate Everything with Corriander For 72 Hours! | 72 Hours Challenges | EP 20
Summary
00:00
"Corn Dishes from Five Countries"
- Beryl introduces the theme of corn dishes from five countries in the video.
- Evania from Washington, DC, explains atole de elote, a warm corn-based beverage from Mexico.
- Atole de elote is made with fresh corn and thickened with maiz flour or corn starch, offering various flavors like pecan, chocolate, and strawberry.
- The drink is a favorite of Evania's, celebrating the sweetness of fresh corn and evoking memories of summer road trips.
- Mansee from India shares bhutte ka kees, a dish made with grated corn cooked with oil, spices, and topped with lemon and coconut flakes.
- Bhutte ka kees is a simple sweet, sour, and creamy dish popular in Indore, India, during winters or rainy nights.
- Dima from Nigeria presents adalu, a dish of black-eyed peas and corn cooked in a sauce of palm oil, tomatoes, peppers, onions, and spices.
- Adalu is a savory and comforting dish popular among the Yoruba people in Nigeria, often eaten with plantains or bread.
- Eldira from Indonesia showcases jasuke, a dessert of steamed corn with melted cheese, offering a sweet and nostalgic treat reminiscent of her childhood.
- Jasuke is a quick and easy dessert that Eldira recommends trying for a new and enjoyable culinary experience.
13:09
Creamy Cambodian corn dessert: Bor Bor Pot
- A Cambodian corn dessert called Bor Bor Pot, also known as corn porridge, is made with shredded corn, coconut milk, and tapioca pearls, creating a creamy, coconut-y, and sweet dessert typically enjoyed warm at gatherings.
- The dish is a favorite of the creator, connecting her to her Cambodian heritage through food, and is recommended for those looking to try a unique warm dessert that is creamy, coconut-y, and sweet, with a perfect tapioca texture and a surprising addition of corn kernels.
