In Dec 2011, we retrieved 24,700 articles from 1,240 sources.
We now store 782,410 articles. (Details)

   

Site Supporters

● Follow the road to sustainable development with Andrew Liveris of Dow Chemical in his latest partnership with The Nature Conservancy
● Drupal development by the Macaroni Bros

We raised $2,010 for Kiva!

With AidJobs.org, we raised US$2,010 for Kiva micro finance projects. Follow @AidJobs on Twitter and Facebook.

Corn on the Cob

31 July, 2010 - 16:20

Img05_edited

Corn on the cob may be a summertime for many of us. It's a favorite for home cookout and even at the state fairs.

Congolese grow lots of corn. It is a staple food. But it is not eaten in its natural state. Corn is grinded into flour. The flour is usually mix with cassava for added nutrition.

Corn is not usually eaten fresh. Only a few times, I have had corn on the cob. Since it was not a variety of sweet corn, the corn on the cob was not so tasty.

Cream-style corn would be better.


[Published in AidBlogs - Read the original article]