In Paguyaman Regency, Gorontalo there is a popular rest stop for some weary travelers to unwind and devour corns on the cobs.  The corn is waxy corn, a local species of white glutinous corn known for its sweet taste and soft texture.

Although it exists in many parts of Asia, waxy corn (Zea mays ceratina) grows on the islands of Java and Sulawesi, where Gorontalo is located. Consumers prefer Sulawesi’s waxy corn for its silkier consistency, suitable for corn on the cob or processed into porridge, cakes, and cookies. 

It is widely noted in several literatures, that the main difference between waxy corn and other types of corns is the amount of amyl pectin present inside the kernel; thus refining the corn’s fineness.

Due to the small size of the cobs, the productivity of waxy corn is low and the type is also prone to downy mildew, a plant disease. Waxy corn, however, is tolerant to drought.

Waxy corn on the cob is so appetizing that it is now present in many public events in Gorontalo and shown in exhibitions featuring the province.

Ari Abdul Rouf and colleagues from Gorontalo Agriculture Technology Assessment Center noted that seeds are a major factor in determining the success of corn farming.

Researchers conducted an experiment on local waxy corn in Gorontalo to search for quality seeds. Their observation indicated that there are two colors of flower: red and yellow. The yellow flowers produced 4.26 tons / hectares while the red flowers resulted in 3.58 tons / hectares, both with 12% moisture content. On average, corn production in Gorontalo is close to 5 tons per hectare.

Gorontalo is known as the Corn Province when its then governor determined almost ten years ago that the agricultural development policy in Gorontalo Province was to focus on corn-based agribusiness. The decision to prioritize corn is based on Gorontalo’s corn farming and consumption pattern. Corn is almost considered a staple food along with rice.

Globally, waxy corn has many culinary uses. Its powdered form is used in various processed foods such as baby food, soups, and canned foods.  It is also beneficial for adhesive industry, paper industry and also in textile industry, because of its smooth and sticky nature (ifood.TV).

In Gorontalo, waxy corn is mostly boiled or roasted as corn on the cob or made into binte biluhuta, a comfort food to many in the area. Binte biluhuta, traditional corn soup, is a healthy food cooked with fresh ingredients without oil.

The sense of contentment in having binte biluhuta in Gorontalo is identical to consuming chicken soup for those who live in the northern part of the world.

Binte Biluhuta Recipe – Traditional Corn Soup 

This recipe uses yellow corn instead of the waxy corn.

Ingredients:

1. 500 grams of corn kernels
2. 100 grams of small shrimp, chopped into tiny pieces
3. 2 liters of water
4. 5 small shallots, peeled and sliced
5. 2 cloves garlic, peeled and crushed
6. A small bunch of lemon basil leaves
7. A quarter of half mature coconut, grated
8. A thumb of fresh ginger, crushed
9. 2 tsp. salt

Method:

1. Boil corn kernel in water until tender
2. Add salt, shallot and garlic, stir
3. Add in chopped shrimp until cooked
4. Add ginger for the aroma, stir
5. Add grated coconut
6. Reduce heat to a simmer
7. Toss lemon basil leaves
8. Remove from heat

Serve hot for 3.

As condiments add crispy fried shallots, lime juice, ground bird’s eye chili, and table salt.

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Photo courtesy of Hesti’s Kitchen and Omar Niode Foundation.