Grain and Starch Preparation Traditions

Gathers the traditional ways of preparing grains and starchy staples so that they can be eaten. Nixtamalization soaks and cooks dried maize kernels in an alkaline solution, traditionally water and slaked lime, and pounding is a traditional preparation, especially common in West and Central African cooking, in which boiled starchy staples such as yam or cassava are repeatedly struck. A tradition belongs here when its own cited article describes preparing a grain or a starchy staple by soaking, cooking or pounding. It excludes the fermentation of staples, which sits with the food preservation techniques.