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Sadza is made with finely ground dry maize/corn maize (mealie-meal). This maize meal is referred to as impuphu in Ndebele or hupfu in Shona. Despite the fact that maize is an imported food crop to Zimbabwe (c. 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous people.
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] (also called mealies) in Southern Africa. It was originally brought to Africa from the Americas by the Portuguese. [ 2 ]
It is made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch. Ogokbap – or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans. [13]
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Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits. [13] State law in South Carolina requires grits and rice meal to be enriched, similar to the requirement for flour. [13] Grits may be either yellow or white, depending on the color of the maize used.
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .
Maize or corn; Rye; Oats (including hull-less or naked oats) African rice in its inedible husk (seed rice, will sprout) The same rice, dehusked (whole grain rice, colour varies by variety) The same rice, with almost all bran and germ removed to make white rice. Minor cereals. Millets; Sorghum; Teff; Triticale; Canary grass; Job's tears; Fonio ...
[2] New Englanders since early colonial times have referred to cornmeal mush or cereal as "samp." Like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. Unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. This food is called "stampmielies" in ...