Traditional Fried Corn Recipe from Madeira IslandTraditional food 

Traditional Fried Corn Recipe from Madeira Island

Fried corn is one of the most traditional and emblematic dishes of the cuisine of Madeira Island, Portugal. The original recipe for this simple yet delicious dish is a cultural heritage that dates back to the island’s rural traditions, and its origin is closely linked to the introduction of corn to Europe during the colonial period.

Corn, a cereal native to the Americas, was brought to Europe in the 16th century after the arrival of European explorers in the New World. On Madeira Island, as in other regions of Portugal, corn was quickly adopted as an important crop due to its resilience and adaptability to the local climate.

The practice of cooking and frying corn on Madeira arose from the need to create nutritious and affordable dishes for rural populations who relied on basic agricultural products for their subsistence.

Cornmeal, the main ingredient of the recipe, became one of the staple foods in the Madeiran diet. Over time, the cornmeal began to be prepared similarly to Italian polenta, cooked in water and seasoned with simple ingredients such as garlic and bay leaves.

The transformation of “cooked corn” into “fried corn” occurred naturally, possibly as a way to give new life to leftovers or to create a more flavorful and appealing variation of the dish.

The technique of frying the cooked corn in hot fat resulted in a food that is crispy on the outside and soft on the inside, winning over the local population’s palate.

Fried Corn Recipe

Main Ingredients:

  1. Cornmeal: The base ingredient is cornmeal, used to make a type of polenta, locally known as “cooked corn.”
  2. Water: Water is essential for cooking the cornmeal and transforming it into a firm dough.
  3. Garlic and Bay Leaves: These seasonings give the corn its characteristic flavor, making it more aromatic.
  4. Fat for frying: Traditionally, pork lard was used, but nowadays it is common to fry the corn in vegetable oil or olive oil.
fried corn

Fried Corn – A typical Madeira dish

It is Madeira’s most famous side dish, rivalled only by sweet potato. Cornmeal porridge was once the main food of the rural population.
It is from these that fried corn is made. There are two basic ways of preparing it: plain or with cabbage.

“Milho” means corn, “Frito” means fried, but is not fried corn, not literally. It made with cornmeal. It is most often used white cornmeal. But before make milho frito, we must first make is “milho cozido”.

Ingredients

  • 500g of maize flour (white or yellow)
  • 2.5 litres of water
  • 250 g green stock
  • 2 tablespoons butter (or lard)
  • olive oil to taste
  • oregano to taste
  • garlic to taste
  • pepper to taste
  • salt to taste
  • oil for frying

Preparation

Put a little olive oil, the butter or lard, oregano, chopped garlic, pepper and salt in a pan. Let it sauté a little and add the water.
When it’s lukewarm, add the cornflour and stir well so that there are no lumps. Then add the finely chopped stock.

Accompaniments:

Fried corn is often served as a side dish with meat dishes, especially the famous “espetada madeirense,” which is skewered beef grilled over an open flame. However, fried corn can also be enjoyed as a snack, particularly during local festivities.

Variations:

Although the original recipe is quite simple, nowadays, some variations include the addition of grated cheese or fresh herbs to the mixture, or the use of different types of oil or fat for frying.

Fried corn, in addition to being a symbol of Madeiran cuisine, reflects the history of cultural and agricultural adaptation on the island, where inhabitants have successfully turned an imported ingredient into a unique and typical dish.

This traditional recipe has been passed down from generation to generation, remaining practically unchanged to this day, preserving a tradition that has spanned centuries and continues to be enjoyed by both locals and visitors.

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