Mielie meal, also known as mealie meal or maize meal, is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize[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 the Portuguesemilho, or the Afrikaans mielie, from obsolete Dutch milie (“millet, maize”). It is also known by various other indigenous language names depending on the locality or country.
Mielie meal
Mielie meal paste served with syrup as a breakfast dish
It is a food that was originally eaten by the Voortrekkers during The Great 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 a staple food in South Africa,[3]Mozambique, Lesotho, Eswatini, Zambia, Zimbabwe, Malawi, Botswana and many other parts of Southern Africa, traditionally made into uphuthu, Unga (Nshima), sour-milk porridge, pap, Munkoyo, and also umqombothi and Chibwantu (types of beer).
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 Italian polenta except that, like grits in the Southern United States, it is usually made of a white rather than a yellow maize variety.
Nutritionedit
Mealie meal contains carbohydrates, protein, fat and fiber.
^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. Retrieved 22 April 2021.
^ abMwakikagile, G. (2008). South Africa and Its People. New Africa Press. p. 186. ISBN978-0-9814258-3-2.
January 01, 1970
mielie, meal, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october, 2017. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Mielie meal news newspapers books scholar JSTOR October 2017 Learn how and when to remove this message Mielie meal also known as mealie meal or maize meal is a relatively coarse flour much coarser than cornflour or cornstarch made from maize 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 the Portuguese milho or the Afrikaans mielie from obsolete Dutch milie millet maize It is also known by various other indigenous language names depending on the locality or country Mielie mealMielie meal paste served with syrupas a breakfast dishAlternative namesMaize meal BotaTypeFlour staple foodCourseAny often breakfastPlace of originSouthern AfricaMain ingredientsMaizeSimilar dishesCornmeal It is a food that was originally eaten by the Voortrekkers during The Great 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 a staple food in South Africa 3 Mozambique Lesotho Eswatini Zambia Zimbabwe Malawi Botswana and many other parts of Southern Africa traditionally made into uphuthu Unga Nshima sour milk porridge pap Munkoyo and also umqombothi and Chibwantu types of beer Contents 1 Pap and phutu 2 Nutrition 3 See also 4 ReferencesPap and phutu editMain article Ugali South Africa 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 Italian polenta except that like grits in the Southern United States it is usually made of a white rather than a yellow maize variety Nutrition editMealie meal contains carbohydrates protein fat and fiber See also edit nbsp Food portal Cornmeal Grits Sadza Samp List of maize dishesReferences edit Sellick W 2010 The Imperial African Cookery Book Recipes from English speaking Africa Jeppestown Press p 330 ISBN 978 0 9553936 8 6 Welcome to Amaize www amaize co za Retrieved 22 April 2021 a b Mwakikagile G 2008 South Africa and Its People New Africa Press p 186 ISBN 978 0 9814258 3 2 Retrieved from https en wikipedia org w index php title Mielie meal amp oldid 1218871075, wikipedia, wiki, book, books, library,
