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Cornmeal Corn

maize

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

By Carla Capalbo

Published 2017

  • About

Cornmeal Corn (maize) is a staple in western Georgia, particulary in Samegrelo. Ground, dried cornmeal (like polenta) is used in porridge (ghomi), porridge with cheese (elarji), cornbread (mchadi) and cheesy corn-bread (tchvishtari). Ghomi means millet and suggests that millet was used as a staple in western Georgia before the arrival of New World corn. (Wheat was the staple in eastern Georgia.).

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