|
Mielie-meal
Mielie meal, also known as mealie meal or maize meal, is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize (also called mealies) in Southern Africa. It was originally brought to Africa from the Americas by the Portuguese. 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. It is a food that was originally eaten by the Voortrekkers during The Great Trek, 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, Namibia, Mozambique, Lesotho, Eswatini, Zambia, Zimbabwe, Malawi, Botswana and many other parts of Southern Africa, traditionally made into uphuthu, unga (nshima), sour-milk porridge, pap, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South African Cuisine
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu peoples in South Africa, Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike. History The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, Crayfish as food, crayfish, coconuts and squash (plant), squash. Agriculture in South Africa, Agriculture was introduced to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sadza
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Côte d'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods on the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African term derived from Swahili; it is also widely known as ''nsima'' in Malawian languages such as Chichewa and Chitumbuka. In parts of Kenya, the dish also goes by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Maize meal is a meal (coarse flour) ground from dried 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.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales, and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-gro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Maize Dishes
This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed. Ingredients Corn can be processed into an intermediate form to be cooked further. These processes include drying, milling, and nixtamalization. * ', a Chickasaw word meaning, 'Cold Flour'. It consists of parched and pounded ''zea'' (maize) before it reaches maturity. A small quantity of meal is thrown into cold water, where it boils and swells as much as common meal boiled over fire. * * * * * ** ** ** * * * Foods Soups, stews, and porridge Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed. * * * * * * * * * * * * * Funche – Puerto Rican cornmeal porridge * * * * * * * Kānga pirau – Māori dish made of stepped fermented kernels, from New Zealand * * * Mămăligă with milk (usually, of cow, but also of sheep or goat), as the first course, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samp
Samp is a food made from dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie-meal or mielie rice. The coating around the kernel loosens and is removed during the pounding and stamping process. It is eaten across South Africa and by the Lozi and Tonga people of Zambia with sugar and sour milk. It can also be served with gravy and various additives. It is cooked with beans in the Xhosa variant of umngqusho and sometimes eaten with chakalaka. It can also be served with beef, lamb, poultry and in stuffings. "Samp" is of Native American origin, coming from the Narragansett word "nasàump." 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 Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Botswana Cuisine
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include '' pap'', '' samp'', '' magwinya'', '' bogobe'' and mophane worms. A food unique to Botswana is '' seswaa'', salted mashed-up meat. Overview Watermelons are believed to have originated in Botswana. Other foods include ''morogo wa dinawa'', ''madila'' and '' dikgobe''. Batswana procure beef, goat meat, sheep, tswana chicken, Mophane worms and fish locally. Batswana also make home-made refreshing drinks using watermelon, marula and ginger powder. At weddings, sorghum meal is usually cooked and mixed with melon and this mixture is called ''bogobe jwa lerotse''. Usually the melon is pre-prepared with sour milk and stored to be used whenever needed. Batswana are also good at food preservation. Among other methods, they preserve meat by cutting it into small lengths like strings, then dry it. When meat is like this, it is called ''digwapa''. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namibian Cuisine
Namibian cuisine is the cuisine of Namibia. It is influenced by two primary cultural strands: * Cookery practised by indigenous people of Namibia such as the Himba, Herero and San groups * Settler cookery introduced during the colonial period by people of German, Afrikaner and British descent. Indigenous cookery In the precolonial period indigenous cuisine was characterised by the use of a very wide range of fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by Khoisan groups enabled the use of milk products and the availability of meat. * '' Vetkoek''—a traditional fried-dough bread * '' Oshikundu''—a drink made from fermented millet Colonial cookery Namibia was settled by German colonists during the nineteenth century, and German influence on white Namibian cookery remains very strong. One example of German settler cuisine is '' Wie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zimbabwean Cuisine
file:Zimbabwe, relief map.jpg, upright=1.22, Zimbabwe, relief map Zimbabwe, officially the Republic of Zimbabwe, is a landlocked country in Southeast Africa, between the Zambezi and Limpopo Rivers, bordered by South Africa to the south, Botswana to the southwest, Zambia to the north, and Mozambique to the east. The capital and largest city is Harare, and the second largest is Bulawayo. A country of roughly 16.6 million people as per 2024 census, Zimbabwe's largest ethnic group are the Shona people, Shona, who make up 80% of the population, followed by the Northern Ndebele people, Northern Ndebele and other #Demographics, smaller minorities. Zimbabwe has 16 official languages, with English, Shona language, Shona, and Northern Ndebele language, Ndebele the most common. Zimbabwe is a member of the United Nations, the Southern African Development Community, the African Union, and the Common Market for Eastern and Southern Africa. The region was long inhabited by the San people, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
