Mielie meal
 | This articleneeds additional citations forverification.(October 2017) |
 Mielie meal paste served with syrup as a breakfast dish | |
| Alternative names | Maize meal/Bota |
|---|---|
| Type | Flour;staple food |
| Course | Any, oftenbreakfast |
| Place of origin | Southern Africa |
| Main ingredients | Maize |
| Similar dishes | Cornmeal |
Mielie meal,also known asmealie mealormaize meal,is a relatively coarse flour (much coarser thancornflourorcornstarch) made frommaize[1]or mealies in Southern Africa. It was originally brought to Africa from the Americas by the Portuguese.[2]Its etymology is uncertain, and may be from thePortuguesemilho,or the Afrikaansmielie,from obsolete Dutchmilie( “millet, maize” ). It is also known by various other indigenous language names depending on the locality or country.
It is a food that was originally eaten by theVoortrekkersduring TheGreat Trek,[citation needed]but has become the staple diet of most Southern African countries. Because of its ability to be stored without refrigeration, it is cheap and abundant in all shops and markets. It is astaple foodinSouth Africa,[3]Namibia,Mozambique,Lesotho,Eswatini,Zambia,Zimbabwe,Malawi,Botswanaand many other parts of Southern Africa, traditionally made intouphuthu,Unga (Nshima), sour-milk porridge,pap,munkoyo,and alsoumqombothiand Chibwantu (types of beer).
Pap and phutu
[edit]The raw ingredient of mielie meal is added to boiling water, the ratio of which produces either porridge[3]or the firmer pap/nshima/sadza. When making porridge, milk is sometimes used to produce a creamier dish. The porridge usually has a thick texture and is commonly eaten for breakfast in southern Africa.[citation needed]The firmer pap is eaten with meat and gravy dishes as well as vegetable relishes. It is similar to Italianpolentaexcept that, likegritsin the Southern United States, it is usually made of a white rather than a yellow maize variety.
Nutrition
[edit]Mealie meal contains carbohydrates,protein,fatand fiber.
See also
[edit]
References
[edit]- ^Sellick, W. (2010).The Imperial African Cookery Book: Recipes from English-speaking Africa.Jeppestown Press. p. 330.ISBN978-0-9553936-8-6.
- ^"Welcome to Amaize".www.amaize.co.za.Retrieved22 April2021.
- ^abMwakikagile, G. (2008).South Africa and Its People.New Africa Press. p. 186.ISBN978-0-9814258-3-2.