Mielie-meal

Mielie-meal is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize which is known as mielies or mealies in southern Africa, from the Portuguese milho. The Portuguese had originally brought corn from the Americas to Africa.

Production

The production process of mielie-meal involves cleaning the grain and then processing it through a process called degermination. The degermination process involves soaking the grain in water and then allowing it to dry. Once the grain is dry, it is then ground into a coarse flour. The flour is then sifted to remove any remaining husks and then packaged for sale.

Uses

Mielie-meal is a staple food in the Bantu-speaking regions of Southern Africa, and is very similar to the well known Italian polenta. It is used to make a dish known as sadza, pap, or ugali, which is a thick porridge, used to accompany meat and vegetable dishes. It can also be used to make a local version of corn bread.

Nutritional Value

Mielie-meal is high in carbohydrates and fiber, providing a slow release of energy and helping to keep the digestive system healthy. It is also low in fat and contains important vitamins and minerals such as vitamin A, thiamine, riboflavin, niacin, and iron.

Cultural Significance

In many cultures in Southern Africa, mielie-meal is used in traditional rituals and celebrations. It is often used as a symbol of fertility and abundance.

See Also

• Maize
• Sadza
• Pap
• Ugali