¡A-maíz-ing!

Okay, I am still obsessed with food.  I think it is because I just made some fabulous maple bacon scones from a recipe that I found on latte and leggings.  Mmmm!

 

I digress, today I am contemplating maize.  For all my archaeology friends out there, you know that we spend a lot of time thinking about maize, particularly if you are a New World archaeologist.

In ancient times Inca farmers grew more than 500 different kinds of maize.

 

The most common ways to prepare maize was either roasting it or boiling it.  On special occasions maize was milled into a flour to make bread called Tanta or Humita.  During Inti Raymi it was made into an even more special kind of bread called Zancu1.

Today, Peruvian farmers still grow more than 55 varieties of maize.  Modern Peruvians roast and eat it, make tamales from it, make chicha from it, and make a geletain-like desert from it called Mazamorra Morada.

Mazamorra Morada is a thick Peruvian purple pudding-like made with the purple corn, fresh fruits and spices.  I tasted this particular dish at a Peruvian restaurant called Machu Picchu in Raleigh, North Carolina.

I think my favorite way to eat maize in Peru was as Cancha.  Cancha is toasted corn.  Cancha is serves as a snack or precursor to a meal.  It is salty and crunchy and very delicious!

 Peru, South America—People and Placeshttp://www.imagesofanthropology.com/Peru_South_America_People_and_Places_page_1.html
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Chair of Social Science, Humanities,
& Foreign Languages

Liberal Arts & University Transfer
Craven Community College

800 College Court
New Bern, NC 28562
Email: bellaceroc@cravencc.edu
Phone: 252.638.7328
Fax: 252.638.3231

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