Английская Википедия:Corn stew
Шаблон:Short description Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several cuisines of the world. Mazamorra is a historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines.
Overview
Corn is a main ingredient in corn stew. Many variations of corn stew exist. A simple corn stew version consists of corn stewed with milk, butter, flour and salt.[1] Additional ingredients used in corn soups include potato, beans, hominy, creamed corn, carrot, celery, tomato, onion, scallions, garlic, various stocks, butter, salt and pepper[2][3][4] among others. Meats such as chicken, fish, shrimp, sausage and bacon are sometimes included as an ingredient.[4][5][6][7][8][9][10] Some corn stews are prepared using a roux, which creates a thicker consistency and texture.[8] Canned or frozen corn and other canned foods such as tomato are sometimes used to prepare corn stew.[4][8] The flavor of corn stew may improve after a day[8] or more, because aging allows the flavors to intermingle and coalesce with one-another. Corn stews generally have a thicker consistency compared to corn soups.
In cuisines
Corn stew is a dish several cuisines, including the cuisine of the Southern United States, Cajun cuisine, Native American cuisine, such as among the Hopi tribe, and South American cuisine,[8][11][12][13] among others.
Mazamorra
The dish mazamorra is a historically old corn stew dish among the indigenous peoples in South America that is simple to prepare, consisting primarily of dried cracked corn and water.[12] The kernels are typically pounded to break them down into smaller pieces.[12] Depending upon the region, white or yellow corn may be used.[12] The term "mazamorra" itself originates from native peoples in South America.[14] Mazamorra and variations of the dish are a part of the cuisine of Argentina, Brazil,[12] Chile, Colombia, Paraguay, Peru, Uruguay and Venezuela,[12] and in Costa Rica and Puerto Rico. In South American cuisine, mazamorra morada is a sweet version of the dish prepared using blue corn and berries.[14]
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Mazamorra with milk, in Argentina
See also
- Corn chowder
- Corn pudding
- List of maize dishes
- List of stews
- Succotash, a culinary dish consisting primarily of sweet corn with lima beans or other shell beans
References
Bibliography
- ↑ Ошибка цитирования Неверный тег
<ref>; для сносокMurphy 1890не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокCarrollне указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокEmmons 1997не указан текст - ↑ 4,0 4,1 4,2 Ошибка цитирования Неверный тег
<ref>; для сносокDK Publishing 2011не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокHulin 2009не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокEpicurious 2004не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокTartan 1992не указан текст - ↑ 8,0 8,1 8,2 8,3 8,4 Ошибка цитирования Неверный тег
<ref>; для сносокLink Disbrowe 2012не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокHesser 2010не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокRitchie Fink 2012не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокStephens 2014не указан текст - ↑ 12,0 12,1 12,2 12,3 12,4 12,5 Ошибка цитирования Неверный тег
<ref>; для сносокKijac 2003не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокKavena 1980не указан текст - ↑ 14,0 14,1 Kijac 2003, p. 132.
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