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Corn is one of the staple foods of several ethnic minorities in Nujiang area in the northwest of Yunnan province. Through the long time of practice, the Lisu ethnic people have availed themselves of this kind of coarse grain to cook palatable food. And corn porridge has become the most unique with local characteristics.
In order to make corn porridge, the corn grains have to be smashed into granules. Traditionally, all the grinding work is done on water mills, and ground corns are sieved to be classified according to the size of the granules.
Corn granules will be coddled for four to five hours on a traditional cauldron, and many other food stuffs can be added to the porridge, such as ham, kidney beans, spices and veggies etc.
West China Tours
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