Incaparina, dry mix (corn and soy flours), unprepared

Incaparina is a fortified dry blend of corn and soy flours developed in Guatemala and used across Central America as an affordable staple. In the kitchen, it is most often whisked into hot water or milk and cooked briefly into a thick, porridge-like drink similar to atole, sweetened and sometimes flavored with cinnamon or vanilla. It can also stand in for part of the flour in pancakes, tortillas, and baked goods, where it adds a slightly nutty, toasted corn flavor and a denser crumb. Because it is a dry mix, it needs no refrigeration before use and mixes smoothly once combined with liquid over heat.

Store the dry mix in a sealed container in a cool, dry pantry to keep out moisture and pests, the same way you would store any flour blend. Per 100 grams (a typical serving here is 9 grams, one tablespoon), Incaparina delivers 379 calories, 21.8 grams of protein, and 9.9 grams of fiber, making it a dense way to add both protein and fiber to a breakfast drink or baked good using only a small scoop. It is also notably rich in vitamin A, at 197% of the Daily Value per 100 grams, and in iron, at 122%, which is worth factoring in if you are building a simple, inexpensive breakfast around it rather than around cereal alone.