**I LOVE plants that can be neglected and still thrive well!**
**GROWN ON OUR FARM HERE IN TENNESSEE**
**PERUVIAN GIANT SWEET YELLOW CORN**
Family: Poaceae (poh-AY-see-ee)
Genus: Zea (ZEE-uh)
Species: mays (maze)
Cultivar:Giant Peruvian This corn has been planted in Peru since at least 1200 BC.
6-9 in. (15-22 cm)
9-12 in. (22-30 cm)
Days to Maturity:
91 to 100 days
Kernel Color: Yellow
Soil pH requirements:
6.6 to 7.5 (neutral)
Allow seedheads to dry on plants; remove and collect seeds
Properly cleaned, seed can be successfully stored
Today, Peru features regional varieties on ways to prepare delicious dishes based on corn. In northern Peru, the locals are particularly fond of pepián, a stew based on grated corn kernels mixed with onion, garlic and the chilli pepper and which takes on a particularly heightened flavor when cooked with turkey. Arequipa inhabitants prepare a dish called soltero (beans, corn, onion and dressing made from fresh cheese). In the jungle, one of the most typical dishes, inchi cache, is made from chicken cooked in a stew made of roasted corn and peanuts. Desserts include the sanguito (made from yellow cornflour, cooking fat, raisins and a sugarcane molasses called chancaca).
Peruvian Corn is also used to make cornmash pastries called tamales and humitas, which can come in a yellow; sweet and savory); peruvian corn is also the main ingredient of the chicha morada or chicha de jora (fermented corn beer) and the sweet corn jelly called mazamorra, for special occasions.