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Pap, / ˈ p ʌ p /, also known as mieliepap (Afrikaans for maize porridge) in South Africa, is a traditional porridge/polenta and a staple food of the African peoples of Southern Africa (the Afrikaans word pap is taken from Dutch and means merely "porridge") made from maize-meal (coarsely ground maize).
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 ]
A maize meal dish common in Botswana. It is a type of pap which differs in consistency to sadza and is not as flaky as phutu. It is prepared over an open fire in a three legged pot or in a cauldron. It is usually served with seswaa, Beef stew, stewed mopane worms, serobe or boiled free range chicken. Phutu: South Africa, Zimbabwe
Pap – also known as mieliepap in South Africa, is a traditional porridge/polenta made from mielie-meal (ground maize) and a staple food of the Bantu inhabitants of South Africa (the Afrikaans word pap is taken from Dutch and simply means "porridge"). Papeda – or bubur sagu, is a sago flour congee, the staple food of native people in Maluku ...
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Ugali—maize porridge in South Africa, traditional porridge/polenta and a staple food of the African peoples; Umngqusho—a dish made from white maize and sugar beans, a staple food for the Xhosa people. Umphokoqo—an African salad made of maize meal. [16] Umvubo—sour milk mixed with dry pap, commonly eaten by the Xhosa.
A small quantity of meal is thrown into cold water, where it boils and swells as much as common meal boiled over fire. [1] Cornmeal – Meal (coarse flour) ground from dried corn; Corn oil – Oil from the seeds of corn; Corn starch – Starch derived from corn (maize) grain; Corn steep liquor – By-product of corn wet-milling
In large Ghanaian cities, working-class people would often take fruit, tea, chocolate drinks, oats, rice porridge or cereal (locally called rice water) or kooko (fermented maize porridge), and koose/akara or maasa (beans, ripe plantain and maize meal fritters). [14] Other breakfast foods include grits, tombrown (roasted maize porridge), and ...