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RIBELMAIS AOP: A SEMOLINA PORRIDGE LIKE NO OTHER!
“Rebl, Tatsch and Holdermuas are traditional hand and foot rights. …”. That’s the popular saying. Ribelmais AOP is undoubtedly the best known in the Principality and in the Rhine Valley and – despite or precisely because of its simplicity – it is still very popular. Rebl or Ribel is a nourishing dish made from maize flour (in Liechtenstein it is also known as Turkish flour or Ribelmais), which used to be a staple food for the poorest people.
Ribelmais, now protected by a AOP (Appellation d’Origine Protégée), is particularly produced in this region. Discover it, taste it and enjoy it when you visit the region, for example during the Vaduz FoodTrail!
RIBELMAIS AOP. SIMPLE AND TASTY!
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Plan your visits
Liechtenstein Center, 39, Städtle, Ebenholz, Vaduz, Oberland, 9490, Liechtenstein
WHAT IS RIBELMAIS AOP?
A BIT OF HISTORY
The cultivation of maize, which arrived in Europe from Central America in 1493, was first documented in Liechtenstein in 1713. In times of famine, poor cereal harvests and rising prices, the abundance of maize, which benefited from Liechtenstein’s mild foehn climate, enabled it to spread rapidly. By 1871, maize was grown on 60% of Liechtenstein’s arable land. Together with the potato, it formed the basis of the diet well into the 20th century.
From 1930 onwards, silage maize and maize kernels were increasingly grown as cattle feed. The cultivation of maize for human consumption (“Ribelmais”) declined drastically as a result of changing dietary habits (389 ha cultivated in 1944, 1 ha in 2005). The Rheintaler Ribelmais association (based in Salez, SG), founded in 1998 and which also includes representatives from Liechtenstein, promotes the cultivation and development of “Ribelmais”. In 2000, the local “Rheintaler Ribelmais” variety was awarded the Protected Designation of Origin (AOP).
Ribelmais is still evolving today. Since 2022, for example, there has been the first Ribel corn beer from Vodzn and, since 2023, Ribel corn crisps from Liechtenstein, which can be enjoyed as an aperitif.
WEEKS OF TRIESENBERG
The classic ribel has now disappeared from many everyday kitchens. It is often only prepared for special occasions. It’s certainly not complicated to prepare, but it does take time. This is why ribel can no longer be ordered in many restaurants. One exception is the “Triesenberger Wochen”, held once a year in the Walser community of Triesenberg. For six weeks, this traditional Liechtenstein dish is on the menu and is a classic that is frequently ordered.
TO EAT!
So that all your friends and family can enjoy this rustic dish with a unique flavour, here’s the traditional recipe that you can make at home.
Ingredients
- 3 dl milk
- 4 dl water
- 1 teaspoon salt
- 1 tbsp Vita oil, Alba oil or rapeseed oil
- 1 tbsp butter
- 500 g Ribel corn (Turkish flour)
- 2 tbsp durum wheat semolina
- 4 large Boskop apples
- 1/2 tbsp lemon juice
- 1-2 dl water
Recipe
- Bring the water and milk to the boil with the salt, add the Ribel corn (Turkish flour) and the semolina and stir until the mixture thickens, about 3-4 minutes. Cover and leave to rest for about 1 hour.
- Heat the oil in a frying pan, add the ribel mass and toast over a medium heat, stirring constantly. After around 10 minutes, add 1 tablespoon of butter and continue to grill for around 20 minutes until golden crumbs form.
- For the applesauce, peel the apples, cut into quarters and cook in a little water with lemon for around 10 minutes until tender. Blend with a mixer and serve with the ribeles.
PRODUCTION OF RIBELMAIS AOP
AOP (Protected Designation of Origin) is a quality label protected by Swiss law. It is awarded to products that are rooted in their region of origin and have a long tradition there. In the case of Ribel maize, this region includes the Rhine Valley of St. Gallen and the Principality of Liechtenstein. Ribel maize is sown by mid-May at the latest. The maize is harvested at the beginning of October. The grains are then gently dried and cleaned in the collection centre. The maize is then ground in the mill on roller chairs or using a stone crusher. The result is wholemeal maize with maize vapour and maize flour.
FOODTRAIL VADUZ
The Vaduz FoodTrail is a gourmet treasure hunt that leads on foot from the Liechtenstein Centre to various tasting venues. Depending on the season, you may also pass a cornfield. As a gift at one of the stations, participants also receive a packet of Ribel corn crisps.
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