One thing we miss cooking and eating here is corn bread. You can buy corn meal in the capital, but it is imported and expensive. Some foreigners use cream of wheat to make corn bread, but the idea of making corn bread with no corn has never appealed to me! But the other day, Jacob came home from the market with a big bag of “ভুট্টা ছাতু”, which as it turns out to be, is locally made toasted, ground corn for 30 taka a kg (almost the same price as flour). It’s perfect for corn bread. Locals mix it with a bit of hot water or milk, add some brown sugar, and eat it like corn meal mush with mangoes.

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