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OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
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ERÉ ÌDÁRAYÁ
ÌMỌ̀-Ẹ̀RỌ
ÀWỌN OHUN WÍWỌ̀
Cornmeal Stone-Ground on a Quern
Cornmeal is a coarse flour ground from dried maize, in coarse, medium and fine grades. Stone-ground meal keeps some of the hull and germ, so it spoils sooner than factory meal: store it cool and airtight.
The picture: uncooked cornmeal (Popo le Chien, CC BY-SA 3.0).
Olùbẹ̀rẹ̀
1 hour per kilo
Ìlànà
1
1
Clean the corn
Clean the corn
Use hard, fully dried maize kernels. Winnow them and pick out stones and bad kernels. Weigh them.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Àgbàdo1 kgÀwọn irinṣẹ́ tí a nílò:
Àwo ìdanu
Òǹwọ̀n ìdọ́gba2
2
Grind
Grind
Feed a small handful at a time into the quern's eye and turn the upper stone steadily, collecting the meal at the rim. Grind once for coarse meal, again for finer.
Àwọn irinṣẹ́ tí a nílò:
Òkúta ọlọ ọwọ́
Abọ́3
3
Sift into grades
Sift into grades
Shake the meal through a sieve, then a fine sieve: what stays on top is coarse, the middle is medium, what passes is fine.
Àwọn irinṣẹ́ tí a nílò:
Ajọ̀
Ohun Ìsẹ́ KékeréAbọ́4
4
Store
Store
Keep each grade airtight in a cool, dry place, or cold for longer keeping.
Àwọn irinṣẹ́ tí a nílò:
Ohun ìkó tí afẹ́fẹ́ kò lè wọ̀5
5
Your grades
Your grades
Ń ṣí ìwé Jupyter…
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