Mielie-Meal, Sadza, Ugali, Pap, Nsima? A staple food of Africa.

Many Africans grow up on this staple diet, like pasta is to Italians and Rice is to the Orient, so is this Maize Meal to Africans. As per the wikipedia description below { http://en.wikipedia.org/wiki/Sadza}

English: Uglai and cabbage. Ugali (also someti...

English: Uglai and cabbage. Ugali (also sometimes called sima or posho) is a cornmeal product and a staple starch component of many African meals, especially in Southern and East Africa. It is generally made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance. (Photo credit: Wikipedia)

Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other co

 untries of the region.

Sadza in appearance is a thickened porridge. A thinner form of sadza, “porridge”, is cooked with peanut butter or margarine and eaten in the mornings occasionally. The most common form of sadza is made with white maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele[disambiguation needed]. Despite the fact that maize is actually an imported food crop to Zimbabwe (circa 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous people. Locals either purchase the meal in retail outlets or produce it in a grinding mill from their own maize.

Zimbabweans prefer white maize meal. During times of famine or hardship they resort to eating yellow maize meal, which is sometimes called “Kenya,” because it was once imported from that nation.

Zimbabwe October 2009

Zimbabwe October 2009 (Photo credit: bbcworldservice)

A little known fact is that this was the meal eaten by Usain Bolt before he set a world record, as well as that eaten by Tom “The Pace” Mills before becoming the unofficial fastest man in the world.

Before the introduction of maize, sadza was made from finger millet flour instead.

The sadza is usually served in a communal bowl or separate plates and is taken with the right hand occasionally, rolled into a ball, and dipped into meat, sauce/gravy, lacto/sour milk or stewed vegetables.

2 thoughts on “Mielie-Meal, Sadza, Ugali, Pap, Nsima? A staple food of Africa.

  1. Pingback: How to cook Pap, Ukupheka Ipapa | African Cuisine

  2. Pingback: Great Traditional Food: Harare’s best restaurant… | pagarwe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s