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Jakarta Post

Corn, the other staple

  /   Sun, December 13 2009   /  01:54 pm

One of the most appreciated staple foods in Indonesia next to rice is corn. In its development as one of the main staples, corn has become not just one important ingredient for main dishes, but also part of a wide range of very delicious between-meal savories. The basic corn variety grows well in tropical climates, and corn in Indonesia has developed into many varieties. One of the newer ones is sweet corn, which grows in cool hilly regions. The kernels are softer than regular corn kernels, which have to be softened through overnight soaking or being boiled. As with many other crops introduced from further afield, corn was brought to Indonesia by Chinese, European, Arab and Indian traders. The country's corn-growing regions are scattered across East and Central Java, South Sulawesi, East and West Nusa Tenggara, North South and West Sumatra, and Lampung. Softer-ke...