What is Milho?

Madeira is known for its stunning landscapes, spectacular New Year’s Eve fireworks, exquisite wine, and birthplace of the football star Cristiano Ronaldo. 

But you may not be familiar with “Milho Frito”, a typical Madeira dish. “Milho” means corn, “Frito” means fried, but is not fried corn, not literally. It made with cornmeal. It is most often used white cornmeal. But before make milho frito, we must first make is “milho cozido”. To explain this, it is better share with you a story. 

When I was a child, I remembered seeing my mother cooking milho and thought I could never do that. Until only a few days ago, still thought it was a three-headed monster, I was afraid. 

To give you an idea, my mother uses a big pot, one of these enormous pot in which we need to use both hand for mixing. She starts frying the chopped bacon. Then she adds plenty of water and salt to taste. Almost instantly, adds the corn flour, little by little, stirring all the time avoiding lumpy. Then the potatoes (cut into small cubes), the broad beans (semi-cooked previously), and collard greens (finely sliced). In summary, she cares about everything, except for one little thing -stirring constantly; I am in charge of that. 

After a while, the mix turns very thick. 

Loaded with a wooden spoon and my both hands, when I do that, I cannot help thinking that I am a witch, and is when burst into laughs like an evil witch. Whoever said cooking is not fun.

When cooking is finished, we have to serve it immediately, without letting anything in the big pot, even for just two diners. Into a dry glass shallow container we must put the rest of the milho. This step is very important to take. I will explain why. The consistency is hard to describe, is like soft and creamy when still hot but firm when it is getting colder. 

Obviously, too much food for too few people, no problem, that is the whole point. Once the milho is cold, we can fry it in a pan with cooking oil and then it becomes as “milho frito”.  My mom serves as a hot appetizer. But it is in fact a traditional side dish. 

I do not want to over-dramatize, but I felt deceived during all this years. I thought that this recipe was the traditional one, the original one.

Big mistake.

The typical dish has no potatoes, no bacon and no broad beans.

Even so, this is the only way always I know and eat it, for me it is still traditional. 

What another possible way could I eat broad beans? 

Have you also the answer?

The three headed monster becomes in a regular one, so to speak.