Corn-flour
51Empanada — Two empanadas (empanadillas) Origin Place of origin Spain Dish details …
52Kenkey — Woman preparing Fante kenkey (boiled maize dough) Kenkey or Dokonu or Komi is a staple dish similar to a sourdough dumpling from the Akan, Ga and Ewe inhabited regions of West Africa, usually served with a soup, stew, or sauce …
53Arepa — The arepa is a corn based bread from the northern Andes in South America (from countries like Colombia and Venezuela), now spread to other areas in modern Latin American countries. It is similar to the mesoamerican tortilla. Arepas are most… …
54Gruma — S.A.B. de C.V. Type Public (BMV: GRUMAB NYSE: GMK) …
55Tortilla — In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour. A similar bread from South America is called arepa (though arepas… …
56Mămăligă — A plate of mămăligă Mămăligă Mămăligă is a porridge …
57Native American cuisine — Frybread is a staple food of Native American cuisine.[1] …
58Nshima — (top right corner) with three relishes Nshima or nsima or Bidia is a cornmeal product and a staple food in Zambia, Malawi and the Kasai Oriental and Kasai Occidental provinces of the Democratic Republic of Congo. It is made from ground maize… …
59Cheese bun — Cheese buns Pão de queijo with coffee and a small …
60Cuisine of Brazil — The cuisine of Brazil, like Brazil itself, varies greatly by region. This diversity reflects the country s mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Poles, Syrians, Lebanese and Japanese among others. This has …
