Growing your own maize makes this flour taste even more delicious.

Recipe and photos: Angela Clifford

INGREDIENTS 

5 cups of dry maize kernels (1 cup per person)
5 litres of water (more for rinsing)
5 heaped tablespoons of hydrated lime

METHOD 

If you need to take the kernels off the cob, wear gloves and hold at the thick end, twisting them off at the thin end.

Place five cups of maize in a large pot. This step requires a lot of water so best done outside, under a tree that needs a drink. Flood the pot with water and gently stir the maize with your hand to float any debris away from the heavy maize and wash it over the edge of the pot. Drain the maize in a colander and return to the pot.

Add five litres of water to the pot and then five heaped tablespoons of hydrated lime. Stir well and place the pot on the stove. Bring to a simmer and, if it’s new season’s maize, turn it off after 30 minutes.

If the maize is older and very dry, simmer on low for up to two hours. Turn the heat off and let sit for between six hours and 12 hours.

The water will now be yellow. Get out some maize with a slotted spoon and the tiny “tails” on the kernels should be easy to rub off. If not, leave for longer.

Take the pot back outside to the thirsty tree and drain into a colander. Now place the maize back in the pot and add water from a hose until it’s covered. Use your hands to rub and stir the maize so the little tails come off the seeds. You’re aiming to get most of them off but you’ll never get 100%.

Drain the water and grind the maize in your masa grinder. Keep the dough covered with a damp towel, as it dries out easily. Then knead well with plenty of salt on a stainless steel or stone bench. Use two pieces of baking paper and a tortilla press to make your discs.

Cook on a hot dry pan (tortillas) or in hot oil (tostadas). Tostadas made from your own maize are actually the most delicious thing known to humankind.

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