Maize Flour
- A nutritionally rich component in African foods







From kitchens in Kinshasa to dinning lounges in Lusaka up even to remote enclaves further north, maize flour continues to form part of the staple food of people from that beautiful continent, especially from the southern divide.

Maize flour is to Africans what wheat and potato flours are to Europeans and Americans.

It is harvested from the cub of the popular maize or corn plant, known botanically as Zea mays.

Cornmeal is a coarse form popularly used in making Polenta in northern Italy and indeed worldwide - in fact, polenta is more or less very identical to some meals made from corn flour in Africa too.

It is traditionally produced by pounding maize in a big mortar until a smooth powder is obtained.

Thanks to modern technology. This amazing flour from the maize seed is now produced in very large scale by mechanization.

Are you wheat intolerant? Maize flour is the answer. Maize flour can be used exactly as wheat flour in making bread, confectioneries, breakfast meals and more. Maize flour, also called corn flour is highly rich in protein, dietary fibre and very low in fat.

Maize flour is prepared as mealie meal or nshima if you are from around the Zambia basin or eaten as mswara or boboro.

These maize based dough are eaten with sumptuous African vegetable stew relish cooked with bush meat or fish.

Greens and beans could also be served along them as side attractions…hmmm. No wonder people say African foods are truly rich and tasty.

Nutritional Benefit of Maize Flour

Maize or corn flour is by far the most widely eaten flour after wheat and rice flour. It is uniquely rich in dietary fibre, protein, vitamin B6, magnesium and omega 6 oils, vital for good heart, optimal bowel functions and fight against infections.

It is relatively less expensive to buy too.

Fortified maize or corn flour has been used in the eradication of malnutrition in some parts of the world.

Maize Flour Recipe

The common corn flour based meals as mentioned above are:

  • Boboro
  • Mswara
  • Nshima (Oshifima - Namibia)
  • Polenta - Italy
  • Sadza and
  • Ugali
  • Cou-cou - Caribbeans

All these meals are prepared basically the same way, but for difference in texture and few details of preparation like most African foods.

For our Italian friends and audience who may be interested in polenta, we shall include a brief description of polenta recipes here.

Items needed

  • 3 cups of water bring to boil
  • Moderate sized pot or bowl
  • Wooden spatula to stir the mix
  • 8 – 12 oz of maize flour

Servings

Two servings

Preparation time

3-5minutes

Preparation

Bring about three cups of water to boil in a kettle.Pour two cups into a medium sized pot or saucepan and place on low heat on a cooker

Carefully sprinkle about 8 – 12 oz of maize flour into the pot or saucepan with water. Allow to boil.

Stir at the same time, aiming to achieve a thick smooth paste of dough, much like mashed potato. Then paddle vigorously and had water or corn flour to your desired texture.

Cover for 2 minutes and allow to simmer.Stir again, and your mealie meal or nshima is ready for serving.

Serve with any African soup of your choice.

Where to buy Maize(corn)Flour

Are you looking to buy maize (corn)flour? We are the number one retailer of maize or corn flour and African foods in the UK. Go to our shop to buy maize flour. We deliver maize flour to your door anywhere in the UK at the click of your mouse.


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