Grow, Good To Eat

Sweet Corn—Easy To

(Extracts from talk broadcast from

ZJV by the Nutrition Section of the

South Pacific Health Service, Fiji).

CORN or maize originated in the Americas and from there its culti vation has spread until it is one of the most widely used grains in the world.

There are many products made from the dried corn kernels—such as cornflour, corn meal and cornflakes.

The climate and soil of most Pacific islands are well suited to the cultivation of corn. It is an excellent food for animals and for humans and could be more widely used to advantage. In Fiji there are mills in Suva, Nadi and Ba which will grind corn meal for a small charge. In the Highlands of New Guinea, where it is extensively grown, it is ground in mills, also.

To grow corn successfully a good rich soil is needed. The white varieties give the best results in the tropics. Choose clean seed and plant 1 inch deep in rows 3 feet to 4 feet apart. Sowings can be made any time of the year. It is a good idea to plant 2-3 seeds together and then thin out to leave one plant. Hoe the earth up round the plant as it grows. If you are short of garden space, corn may be grown between rows of beans or cabbage.

From the nutritional point of view, corn is inferior to wheat but contains more body-building material than rice.

Where it is the staple cereal, as in the Southern States of America, some central American countries and Italy, there is danger of the disease pellagra, because corn is a poor source of the vitamin, nicotinic acid.

Pellagra used to be much feared and people thought it was caused by a germ.

Scientists working in the Southern States of America found that it was very common among the poorer people whose diet con sisted of salt pork, corn and molasses, but when these people were persuaded to take green vegetables, milk, eggs, and fish or meat, which are good sources of nicotinic acid, pellagra disappeared simply because these foods supplied the missing vitamin.

The American Indians and the Mexicans have invented the most ingenious ways of using corn. Even in the dryest areas, each little farm house has its bright green patch of corn growing by the irrigation ditch. The people grow T many varieties and some of the cobs are bright red, dark blue and orange. These are very ornamental and are sold in shops for decorations as well as for food.

In Mexico the cornmeal tortilla takes the place of bread. It is rather like an Indian roti (or pancake) in appearance.

The corn is soaked overnight in a hot lime solution, and in the morning it is ground to a meal. This is mixed with enough water to form a thick dough which is rolled out to paper thinness and baked on a hot girdle.

The Mexicans use the tortilla like a roti. Tacos are tortilla filled with a mixture of minced meat, then turned over and fried in hot fat. Afterwards they are opened and a mixture of grated cheese, chopped onion, shredded lettuce and chili sauce added.

Cornmeal Porridge is very similar to other porridges and has more flavour. It is commonly used in the Americas and South Africa. The cornmeal is added to the water in the proportion of 1 cup of

meal to 3lb cups of water and lb tea spoon salt. Moisten the meal with cold water and add to the remainder of the water which is boiling. Boil for approxi mately one hour stirring to prevent burning. Then serve with syrup or sugar and milk.

The immature corn is used widely as a vegetable. The common type maize flourishes almost anywhere in the islands and if gathered at the right stage, the cobs have a good flavour. These are ready for use as soon as the tassel has withered and the kernels should be plump and extrude a milky juice when broken.

Fresh corn used as a vegetable is best when it is young, and should be eaten as soon after harvesting as possible. On standing, the kernels rapidly lose their sweetness because the sugar is converted to starch.

To cook corn on the cob, allow one or two pieces per person. Just before cook ing remove the husks, the undeveloped tips and silky threads. Plunge cobs into boiling salted water and cook 20-30 minutes. Spread with butter and salt and pepper and eat immediately.

To make this vegetable more easy to eat, strip the corn from the cob with a sharp knife before cooking and boil in just enough salted water to cover. One cob yields between 1/4 and 1/3 cup of whole kernels. Corn can be made softer and more digestible by pressure cooking the whole cob or the kernels. The latter may also be stewed in milk. For this you will need:— 1 cup young corn kernels. 1 dessertspoon butter or margarine. lb cup milk. lb cup water.

Pepper and salt.

A blade of mace.

Heat the butter, etc., in frying pan.

Fry the corn in it until all is absorbed.

Add water, milk and mace and simmer gently % hour. Season to taste and serve.

Canned corn is also available in two forms, whole kernel and creamed corn.

The latter is rather mushy and more suitable for putting into savoury dishes than serving as a vegetable. Either of these varieties may be substituted for the cooked corn in Cream Soup, Fritters or Corn Pudding.

Corn Pudding

2 cups milk. 2 cups whole kernel corn. 2 tablespoons melted butter or mar garine. 1 tablespoon sugar. 1 teaspoon salt, teaspoon pepper. 3 eggs well beaten or reconstituted dried egg.

Add milk, corn, butter, etc., sugar and seasonings to eggs. Turn into a greased casserole and bake in a moderate oven (350 deg. Fahr.) 45 minutes or until pudding is firm. To vary this pudding use:— *4 cup chopped green pepper; or lb cup cheese; or lb cup minced ham; or lb cup chopped mushrooms.

Corn is a tasty addition to any vegetable soup. With a little onion for additional flavour, fresh or canned corn may be made into a good cream soup.

Corn-flakes are well known to us as a breakfast food but they have various other uses which perhaps you may not have considered. The crumbled flakes can be used in place of dried bread crumbs for patties or croquettes. They may also be combined with a juicy fruit to make a simple sweet.

Apple Charlotte

2 cups cornflakes. 2 cups sliced cooking apples. lb cup brown sugar. 1 teaspoon cinnamon. 2 tablespoons butter or margarine.

Place a layer of cornflakes in a well buttered baking dish. Cover with a layer of thinly sliced apples, sprinkle with a mixture of brown sugar and cinnamon and dot with butter. Repeat until all material used. Bake in moderate oven 30-40 minutes. Serves six people. Two cups of diced pineapple can be substituted in this recipe.

Popcorn is a simple confection for party or everyday use and it can be simply prepared from the dried corn. Heat a heavy iron pan and add a little butter then drop in a handful of dried cleaned corn and continue stirring and heating until the popping has completed.