Breads

Ivorian Corn Flatbread (Galette de Mais)

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20 min

Prep

15 min

Cook

Ingredients

250 g (2 cups) fine cornmeal
1 tbsp sugar
1/2 tsp salt
250 ml (1 cup) warm water
2 tbsp vegetable oil, plus more for cooking

Method

Combine cornmeal, sugar and salt in a bowl.
Gradually stir in warm water and oil to form a thick, spreadable batter.
Let the batter rest for 15 minutes.
Heat a lightly oiled griddle over medium heat and spoon batter into rounds, spreading gently.
Cook 3-4 minutes per side until golden and set, then serve warm.

Introduction: A simple, slightly sweet cornmeal flatbread cooked on a griddle, often eaten as a snack or alongside soups in rural Ivorian households.

Cultural Background: A simple, slightly sweet cornmeal flatbread cooked on a griddle, often eaten as a snack or alongside soups in rural Ivorian households.

Tips: Let the batter rest so the cornmeal fully hydrates before cooking. Keep the griddle at medium heat – too hot will burn the outside before the inside sets.

Variations: Add shredded coconut to the batter for a subtly sweet coastal variation.

Storage: Store in an airtight container at room temperature for up to 1 day.

Reheating: Reheat briefly in a dry pan over low heat to warm through and re-crisp the edges.

Nutrition: Approx. per serving: 190 kcal, 3 g protein, 33 g carbohydrate, 5 g fat

FAQs:

Q: Can I use coarse cornmeal instead of fine?

A: Fine cornmeal gives the best texture; coarse cornmeal can be used but will result in a grainier flatbread.

Q: Is this dish sweet or savory?

A: It's lightly sweet by default, making it suitable as a snack on its own or a mild accompaniment to savory soups.