Mielie-meal: Difference between revisions
From Chalo Chatu, Zambia online encyclopedia
Created page with "{{Use dmy dates|date=April 2015}} {{Infobox food | name = | image = 250px | caption = Mealie-Meal for breakfast | alternate_name = | country = Zam..." |
No edit summary |
||
| Line 1: | Line 1: | ||
{{Infobox food | {{Infobox food | ||
| name = | | name = | ||
| Line 33: | Line 32: | ||
The raw ingredient of mealie-meal is added to boiling water, the ratio of which produces either porridge<ref name="Mwakikagile 2008 p. 186"/> or the firmer pap/nshima/sadza. When making porridge milk it is sometimes used to produce a creamier dish, the porridge usually has a thick texture and is commonly eaten for breakfast in Southern Africa. The firmer pap is eaten with the hands with meat and gravy dishes as well as vegetable relishes. It is similar to Italian polenta or American grits except that it is usually made of a white rather than a yellow maize variety. | The raw ingredient of mealie-meal is added to boiling water, the ratio of which produces either porridge<ref name="Mwakikagile 2008 p. 186"/> or the firmer pap/nshima/sadza. When making porridge milk it is sometimes used to produce a creamier dish, the porridge usually has a thick texture and is commonly eaten for breakfast in Southern Africa. The firmer pap is eaten with the hands with meat and gravy dishes as well as vegetable relishes. It is similar to Italian polenta or American grits except that it is usually made of a white rather than a yellow maize variety. | ||
==References== | ==References== | ||
