Hi ya'l, ... here's our rare Unique Peruvian popping corn that don't Pop!....
Cancha is a type of toasted corn made from a large and colorful variety of corn called maiz chulpe. The kernals pop when heated, but the insides don’t burst out like popcorn. Instead it gets puffy and toasted. Cancha is served as an appetizer with almost every meal across Peru......Scientific name: Zae Mays Tariff: 1005.90.90.00 Source: Andean valleys of Peru.....Cancha is a popular snack in the Andean countries, often served alongside ceviche. ....The pointy kernels pop when heated, and will even jump right out of the skillet, but the inside of the corn do not burst out and puff up like regular popcorn. Instead, cancha corn gets slightly puffy and toasted, like corn nuts, and it has a starchy crunchy taste that is quite addictive......You make it the same way you do popcorn, by heating a tablespoon of lard (preferred in Ecuador—bacon fat is good, too) or corn oil in a small pot over a medium flame. Toss in a half teaspoon of fine sea salt and a cup of maiz chulpe kernels, cover, and when it starts to pop, hold down the lid and toss the kernels over every 30 seconds or so until the popping stops. Unlike popcorn, this doesn't happen all at once. .....There's a pop here, another pop there, silence, another pop, and so on. But, eventually, it does kind of come to a stop. At that point, turn off the heat and wait a mi).nute before uncovering the pot (there's always a few kernels that wait until just now to do their thing.)
....When you open the pop, prepare yourself for a surprise. Despite all the popping noise, none of the corn will have actually popped. Swelled up and burst, yes, but they still look like corn kernels. However, now they're crunchy and full of delicious corn flavor.....
Here we do Cancha... easy and quick to prepare. All you need is a little vegetable oil and some salt, and a skillet with a lid.
Height 10 - 16 ft.
4 - 5 ears per stalks.