Chillibibi (Parched Ground Corn) | Taste of Trini

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, chicken thighs are more affordable.

Pull the corn off the cob when it's dry; it will come off easily.

In a pot on high heat, add the corn kernels to parch them without any oil or water.

Watch the corn as it cooks, allowing it to turn dark brown without burning, which takes about 10 to 20 minutes depending on the heat.

Once the corn is dark brown, blow on it to remove the shells.

Transfer the warm corn kernels into a mill or food processor to grind them finely.

Add brown sugar to the ground corn according to taste; about 3 tablespoons is suggested, but adjust as desired.

Optionally, white sugar can also be added for sweetness.

Grind the corn until it is very fine, resembling sand.

Wrap the chili bibi in parchment paper, forming a cone shape, and secure the end with tape.

Fill the cone with the chili bibi mixture and press it down, then cut off excess parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens